Lukins “All Around the World Cookbook”
We love this curried mayonnaise sweetened with mango-chutney salad.
Coarse salt, to taste
2 sweet potatoes, about 1 pound, peeled and cut into ½ inch pieces
2 yukon gold or any potato you like, including bakers, about 1 pound, peeled and cut into ½ inch pieces
Pepper to taste
1 cup mayonnaise
3 tablespoons mango chutney, the mango chopped – Use Crosse and Blackwell, others I have tried did not taste as good to us
2 or 3 tablespoons curry powder. I like Madras from Fresh Market at lot
4 scallions with 3 inches green left on, thinly sliced on the diagonal
1tablespoon chopped flat lead parsley
Bring two medium pots of salted water to a boil. Cook sweet potatoes until JUST tinder, about 5 or 6 minutes. Cook white potatoes 8 or 10 minutes until JUST tinder. When done drain and place in a bowl with salt and pepper to taste. Let them cool for 10 minutes or so.
For the dressing, mix together the mayonnaise, chutney, and curry powder: gently fold it into the potatoes with a rubber spatula. Fold in onions and parsley and serve at room temperature. This will keep in your refrigerator for two days.