Sweet Potato-White Potato Salad

Ingredients

• 0.5 cup celery chopped
• 1 teaspoon curry powder to taste
• 1 tablespoon cilantro leaves fresh chopped
• 0.3 cup green onions chopped
• 6 servings salt and ground pepper black to taste
• 2 teaspoons juice of lemon fresh
• 0.3 cup mayonnaise light
• 2  potatoes peeled cut into 3/4 inch cubes
• 0.3 cup cup heavy whipping cream light sour
• 2  sweet potatoes and into peeled cut into 3/4-inch cubes
• 2 teaspoons distilled vinegar white

Equipment

• bowl
• mixing bowl

Directions

1. Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes.
2. Drain and place in a large mixing bowl.
3. Sprinkle with vinegar, and cool.
4. To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
5. Mix the green onions, celery, and cilantro with the potatoes.
6. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.