What’s a picnic without potato salad? Chef Mike Ward gives the classic dish subtle Indian flavour with curry, cilantro and yogurt.

Sweet potato salad with curried yogurt

Ingredients:

• 2 large sweet potatoes (peeled)

Dressing:

• 1/2 cup chopped fresh cilantro
• 2 tbsp olive oil
• Juice 1/2 a lemon
• 2 tsp curry powder
• 3 tbsp fat-free Greek yogurt
• Salt and pepper to taste

Method:

Preheat oven to 450 F.

Cut two large sweet potatoes into one-inch cubes, toss with olive oil, salt and pepper and roast in oven 30 minutes or until tender and golden. Turn occasionally.

Combine all dressing ingredients in a small bowl and whisk.

Once sweet potatoes have cooled, mix liberally with the dressing.

Courtesy Mike Ward
www.chefmikeward.com
@mikewardTO