January 21, 2019
Sweet Potato Salad with Mango-Curry Dressing

Sweet Potato Salad with Mango-Curry Dressing

by Berkeley Wellness  

Instead of white potatoes and mayonnaise, this potato salad features sweet potatoes and a spicy-sweet curried dressing.


  • 1½ pounds sweet potatoes, peeled and cut into ½-inch chunks
  • ⅓ cup plain fat-free yogurt
  • 1 tablespoon reduced-fat mayonnaise
  • 3 tablespoons mango chutney, finely chopped
  • 1½ teaspoons curry powder
  • ¾ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup diced celery
  • ⅓ cup minced red onion


  1. In a vegetable steamer, steam the sweet potatoes until tender, about 10 minutes.
  2. Meanwhile, in a salad bowl, blend the yogurt, mayonnaise, chutney, curry powder, cumin, pepper, and salt.
  3. Add the sweet potatoes to the dressing along with the celery and onion, and toss gently until well coated.
Makes 4 servings.

Nutrition per serving: 170 calories, 3g total fat (0g saturated), 4g dietary fiber, 35g carbohydrate, 4g protein, 490mg sodium.

A good source of: beta carotene, fiber, potassium, riboflavin, vitamin B6, vitamin C.

Also see 12 Recipe Ideas for Sweet Potatoes.