Curried Sweet Potato Salad



Serving size

about 1 1/2 cups
30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Curried Sweet Potato Salad


2 quart Water
12 ounce Sweet potato (peeled and cut into 1/4 inch dice)
2 quart Ice water
1 Medium stalk Celery, raw (diced)
1 large Green onions (thinly sliced crosswise)
1/2 lime yields Lime juice, raw
1 Tbsp. Olive oil
1/4 tsp. Curry powder
1/2 tsp. Ground coriander
1/2 tsp. Garam masala
1/8 tsp. Salt


Place 2 quarts water in a large saucepan over high heat.

When the water begins to boil, add the diced sweet potato and reduce the heat to medium.

Simmer for 10 to 12 minutes until the sweet potato is only slightly soft.

Drain the hot water and add the cooked sweet potato to the ice water.

After about 10 minutes, drain the ice water and place the sweet potato in a small mixing bowl.

Add the celery, green onion, lime juice, olive oil, curry powder, coriander, garam masala, and salt.

Fold together gently and chill well.

Note that this can be served chilled or gently reheated in a microwave for 90 to 120 seconds and served warm.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The balance between the sweetness of the sweet potato, the spices, rich olive oil, onion, and celery is deceptively simple. This dish makes a great accompaniment to almost any main course.

"Having curry for breakfast is a thing of beauty."

Romesh Ranganathan