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Curry Mustard Sweet Potato Salad

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Curry Mustard Sweet Potato Salad
Curry Mustard Sweet Potato Salad
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 2-3 large sweet potatoes
  • 2 eggs
  • 1/4 cup frozen peas thawed
  • juice 1/2 lemon
  • 1/4 cup light mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tbsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp sugar
Servings:
Ingredients
  • 2-3 large sweet potatoes
  • 2 eggs
  • 1/4 cup frozen peas thawed
  • juice 1/2 lemon
  • 1/4 cup light mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tbsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp sugar
Servings:
Instructions
  1. In a pot place 2-3 quartered sweet potatoes and 2 eggs. Cover with water and bring to a boil. It is important when boiling eggs to place the eggs in the pot before you turn the heat on as they will rupture if you put them into boiling water. Boil eggs for 15 minutes or so, and take out of water. Keep potatoes boiling for approximately 20 minutes or until you can drive a fork in them easily. When they are done, put potatoes and eggs aside until they are cool and then cut them into bite-sized pieces.
  2. In a large bowl combine peas, juice of ½ lemon, ¼ cup of mayonnaise, ¼ cup of Dijon mustard, curry powder, chili powder, salt, garlic powder, ground black pepper, and sugar and mix thoroughly,
  3. Add the cooled sweet potatoes, cooled eggs and toss with the dressing being careful not to mash the sweet potatoes. Salt to taste.
  4. JUST EAT THE DAMN THING, [email protected]!
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