So, I LOVE potato salad. My moms potato salad is always to DIE for and I could never in a million kajillion years begin to duplicate it. I think there are similar stories in every family somewhere, haha. But, because I could never replace my mothers potato salad I just decided to make my own one day. What the hell, ya know? So, enter: the Curry Sweet Potato Salad. The first time I made this, it wasn't, "knock your socks off" amazing, but it was interestingly good that I wanted to perfect it! So, I kept making it and this is where I've landed :) Check it out and let me know what you think:
4 Medium Sweet potatoes, cooked cubed and diced into 1inch pieces
1/4 cup red cabbage, shredded
3/4 cup mayonnaise
1 tbsp apple cider vinegar
3 tbsp curry
1 Tbsp fresh chopped parsley, 1/2 tsp for garnish
1 dash cayenne
Salt to taste
Boil sweet potatoes until fork tender, drain and rinse with cool water and drain again. I like to gently lay my potatoes out on a cooling rack over a sheet tray allowing to thoroughly cool and drain all excess water. Lightly salt the potatoes.
Whisk mayo, cider vinegar, curry and cayenne together. Fold in parsley. Add salt to taste
Place cooled sweet potatoes and shredded red cabbage in a mixing bowl. Add curry mayo mixture and gently toss to coat. Perform a final taste test -- Add salt to your preference.
Transfer to your favorite serving bowl and place in the refrigerator for minimum 25 minutes before serving. Don't forget to top with fresh parsley prior to service :)