Sunny Sweet Potato Salad - cooking recipe

Ingredients

coarse salt, to taste
2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
2 idaho potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
black pepper, fresh ground to taste
1 cup mayonnaise
3 tablespoons mango chutney, finely chopped
2 -3 tablespoons curry powder, best-quality
4 scallions, thinly sliced on the diagonal (3-in green left on)
1 tablespoon flat leaf parsley, chopped

Preparation

Bring 2 medium-size pots of salted water to a boil.
Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
Do not over cook sweet potatoes.
Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
Drain both potatoes and combine in a bowl with salt and pepper.
Dressing:
Mix together mayonnaise, chutney and curry powder.
Gently mix with potatoes with a rubber spatula.
Fold in the scallions and parsley.
Serve at room temperature.
This salad keeps covered in the refrigerator for up to 2 days.