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Three Potato Salad - Sweet Potato Salad
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Patty Hern (dineseek.com)

  • 2 medium sweet potatoes
  • 1 lb (.5 kg). red potatoes
  • 1 lb (.5 kg). Yukon Gold potatoes
  • 1 large red onion
  • 2 tsp (10 ml) salt
  • 1 clove garlic, minced
  • 1 jalapeno chile pepper, seeded and minced
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 cup (225 ml) mayonnaise
  • 1 tbsp (15 ml) curry powder
  • 1/4 cup (60 ml) chopped parsley
  • freshly ground pepper to taste
  • Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender.
  • Boil the red potatoes in salted water until tender.
  • Do not overcook the potatoes, or they will not hold up in the salad.
  • Drain red potatoes and chill all three types overnight.
  • Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
  • Cut red potatoes into fourths.
  • Place all potatoes into a large bowl.
  • Slice red onion thinly and place into a colander.
  • Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain.
  • Squeeze onion to remove excess water, and add to the bowl with the potatoes.
  • Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper.
  • Chill until ready to serve.

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