“My friend Tricia made this for a cookout and I fell in love! It is the only potato salad I will make from now on. My husband never eats potato sald. He says "If there is meat around, why waste the time on side dishes?" He ate two HUGE servings of this......it is THAT good! If you cannot find candied jalapenos, just use one small fresh jalapeno (seeded and minced) and a tablespoon of sugar....it is just as good. We love curry, so we add more curry powder. Taste it and customize it to your taste! The long prep time is the passive time needed to chill the potatoes.”
READY IN:
4hrs 45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender.
  2. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight or at least 3 hours.
  3. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
  4. Cut red potatoes into fourths. Place all potatoes into a large bowl.
  5. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes.
  6. Mix in the garlic, jalapeno, lemon juice, mayonnaise, sour cream, curry powder, parsley and pepper, and chill until ready to serve.
  7. __________________.

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