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