Curried Sweet Potato Salad

Yield: 100 Servings

1 serving provides

Fruits and Vegetables: 3/8 cup

Curry Dressing

1 qt Yogurt, plain, low-fat

1 qt Cottage cheese, 1%

1/2 cup 2 tbsp Apple cider vinegar

5 tbsp Curry powder

5 tsp Cumin, ground

2 tsp Black pepper, ground

Potato Salad

5 lb 8 oz Sweet potatoes

5 lb 8 oz Potatoes, red bliss, skins left on

3 tbsp Table salt

3 qt 3 cups Granny Smith apple, cored and diced

2 qt 1 3/4 cups Celery, cut into small dice

1 qt Red onion, diced small

1/2 cup 2 tbsp Parsley flakes

To make a curry dressing, combine the yogurt, cottage cheese, vinegar, curry powder, cumin, salt, and pepper in a blender or food processor. Blend until smooth.
Taste and adjust the seasoning with additional vinegar, curry powder, cumin, or pepper if needed. Set aside. (See Recipe Notes for storage information.)
Scrub, peel, and cube the potatoes. Place in a large pot and add enough cold water to cover by about 2 inches.
Add the salt to the water and bring to a simmer over medium heat. Cook the potatoes until they are tender enough to pierce easily. Drain the potatoes thoroughly and then spread on sheet trays to cool.
Combine the cooled potatoes, apple, celery, red onion, and parsley in a bowl. (See Recipe Notes for optional additions for this salad.)
Add the curry dressing and toss until evenly combined. Refrigerate for at least 1 hour before serving.
Serve 1/2 cup per serving (use a No. 4 scoop).

Recipe Notes:

Optional additions for this salad include the following (add to taste):

Chopped red or green bell peppers

Diced mangoes or peaches

Sliced green onions

Black or golden seedless raisins

Dried apricots, cut into strips

Chopped fresh cilantro

Fresh lime juice

Source: Jeremy West, Greeley-Evans Weld County School District 6