Sweet Potato & Chutney Salad

Thursday, June 19, 2008

Today was one of those days. The days where I just feel defeated. The days where I don't talk for most of the afternoon because I have no fight left in me. The days where my boss says bye to me on my way out the door and all I can do is raise a hand back. We're in a huge transition at work and the stress is catching up to me. I can't stand the negativity, the arguments, the pissing contests. Today especially I just wanted to tell some of my coworkers to unzip their pants, pull them out, and find out just once and for all who really won. AND THEN BE DONE WITH IT! Sad that that would never happen in real life.

On these types of days, I am soothed by a few things. Reading in my reading chair, drinking Smirnoff without waiting to close the refrigerator door, listening to Coldplay at high volumes, feeling the sun on my face, and cooking. Our office decided to have an impromptu BBQ tomorrow, so I volunteered to make this yummy dish. It was just the recipe for relaxation that I needed (I know, really lame pun). My mama makes this salad and I have been waiting for the chance to pull it out of my "to make" list.

Sweet Potato and Chutney Salad

Cube and boil until just tender:
1 pound sweet potatoes (about 2 large)

1 pound waxy yellow or white potatoes

Drain potatoes well and let cool (or run under cold water if in a hurry)

Toss with:

4 scallions (green onions), sliced

3 T chopped fresh parsley

Mix together and fold into potatoes:

1/2 cup chutney - any variety

2 T lemon juice

1 T fresh lime juice

1 1/2 T curry powder

1/2 to 1 t kosher salt

2 T reduced-fat mayonnaise

Pepper to taste

Notes on changes I made:

• I couldn't find a chutney that I thought would be good, so I used a 100% fruit mango jelly (see picture). You can find it in the jam aisle of the grocery store. I put it in a bowl and softened it just slightly in the microwave first so that it would be easier to whisk into the dressing.
• Safeway shockingly didn't have sweet potatoes, so I used all yellow potatoes instead. I definitely recommend using sweet potatoes if you can get them because they really add a great flavor.
• Make sure you don't overcook the potatoes. Otherwise you'll have a mushy salad.
  
• Taste the dressing BEFORE putting it on the potatoes and make changes as necessary.