White & Sweet Potato Salad with Chutney Dressing

White & Sweet Potato Salad with Chutney Dressing

I gotta say I’ve never been a huge fan of out standard American potato salad. Of course, that never stops me from eating it if I’m at a barbecue or potluck, but sometimes I wish there was something a little different. Something that wakes up the taste buds. Something a little special. This White & Sweet Potato Salad with Chutney Dressing is all that and more!

White & Sweet Potato Salad with Chutney Dressing

White & Sweet Potato Salad with Chutney Dressing


 

I’ve decided this year that White & Sweet Potato Salad with Chutney Dressing is the perfect thing for your summer party or barbecue, especially if you’re serving anything that leans towards the Carribean in flavor. Like the Spicy Jerk Ribs with Sweet Chutney Glaze I made the other day. Or maybe with my Jerk Chicken Breasts. This is actually the dish that inspired me to take those Spicy Jerk Ribs one step further by adding a Chutney Glaze. That worked out well because not only did the two recipes sync together so well in flavor, but I used up the jar of chutney between the two. I didn’t have to find another square inch or two in my fridge to store a half-empty jar. I need a fridge that has a two-sided roll-out shelf for condiments like a pantry might have!

About White & Sweet Potato Salad with Chutney Dressing:

I lifted the idea of White & Sweet Potato Salad with Chutney Dressing from a Food Network recipe. I tinkered and changed it up a LOT, but I might, as a commenter mentioned, use the original recipe for a Thanksgiving side. It sounds marvelous! Me, though, I wanted to step away from the fall flavors and come up with something fun and fresh for summer. And I accentuated some of the Indian flavors because I thought it would complement the jerk flavors of the ribs. It does!

In this recipe, a combination of potatoes and sweet potatoes are roasted with spices and herbs, then dressed while still warm, with a dressing made from a little chutney, white balsamic and honey. Then in goes sweet, chewy raisins, fresh green onion, and crunchy pepitas. I love that this salad not only has all these different flavors but the different textures, too. It keeps it interesting and fun to eat.

Just before serving, add in a little lime juice to wake up all the flavors, and a few chunks of lime for serving. If you want, add a touch more of the dressing, or pass it on the side. The potatoes when dressed warm kind of suck up that moisture from the dressing. That’s great for flavor, but you don’t want this salad to feel “dry.” Serve this salad warm or at room temperature and it’s perfect for any outside party because there’s no mayo and no worries! Gotta love that! And its make ahead so ya gotta love that, too!

 

Spicy Jerk Ribs with Sweet Chutney Glaze

Spicy Jerk Ribs with Sweet Chutney Glaze – the salad is on the upper right

Making White & Sweet Potato Salad with Chutney Dressing:

This is really a pretty easy salad to get on the table. Since it can be served warm or at room temperature, make it ahead if needed, and it is at its best after sitting for at least an hour for the flavors to meld. If planning on serving it chilled, consider using all sweet potato rather than a mix of Russets and sweet potato. The sweet potatoes just taste better than the russets when chilled.

There’s really no rhyme or reason as to why I chose a mix of both sweet & white potato in this salad. Really it’s because some of my family doesn’t care for sweet potato that much. Use whichever you’d like.

The lime really “wakes up” this salad; add it right before serving for the freshest taste. Update: I liked this a lot but we had mixed reviews – my son thought it was a little too sweet between the dressing with the Chutney, the Honey and the Raisins. He said it was a bit “overwhelming” so maybe start out w/o the honey, taste and then only add it if you think it needs it.  

White & Sweet Potato Salad with Chutney Dressing

White & Sweet Potato Salad with Chutney Dressing

Saving Money on White & Sweet Potato Salad with Chutney Dressing:

Depending on where you live and the time of year, sweet potatoes can be a little pricey. They keep well, so pick up extra when they’re at a low if you like using them. Russets are generally less expensive in larger bags. Whether sweet potatoes or russets, store in a dark, cool area of the house, away from onions.

Raisins and all dried fruit are going to be at the lowest during the Christmas sales. They don’t keep forever, especially if in a box with no inner wrapping. Remove and place in a sturdy Ziploc bag and you’ll extend the time you have to use them. Pepitas can be a little pricey. Look for them in the bulk aisle where you can buy just the amount you need.

Getting into the rhythm of when certain items are going to be at a low and shopping strategically can easily save 1/3 to 1/2 the cost of many groceries. Watch for vinegar around Easter and during the summer sales. Dijon and most condiments will be at a low during the summer, sales, too. Limes have gotten pricey in my area; look for them at Aldi if you have one. Green onions are generally on sale around every holiday. Regrow them in water or for longer lasting green onions, in dirt, in a pot or in the garden.

White & Sweet Potato Salad with Chutney Dressing

White & Sweet Potato Salad with Chutney Dressing

White & Sweet Potato Salad with Chutney Dressing

  • Servings: 8
  • Difficulty: medium
  • Print
  • 2 medium-sized sweet potatoes, peeled and cut into 3/4 inch pieces
  • 3 medium-sized russet potatoes, peeled and cut into 3/4 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 cup pepitas
  • 1/2 cup raisins
  • 1/2 cup chopped green onions (green and white)
  • 1 lime, 1/2 juiced, the other half in wedges for serving

Preheat oven to 425 degrees F.

On a sheet tray, combine the potatoes, olive oil, salt, pepper, curry, and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes, stirring once or twice as needed.

Add potato mixture to a large bowl. Drizzle with some of the dressing (there will be a little extra, reserve it). Toss to combine. Add the pepitas, raisins, green onion and toss again. Just before serving, toss with the lime juice. Add a little bit of the reserved dressing if needed. Serve warm or room temperature with lime wedges, passing the remaining dressing.

White & Sweet Potato Salad with Chutney Dressing:

  • 3 tablespoons white balsamic vinegar
  • 1/4 cup mango chutney
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • pinch of salt
  • 2 tablespoons olive oil

Add all ingredients except olive oil to a jar and stir. Add olive oil and shake. Taste and adjust, adding more vinegar or more honey if desired. If dressing is too thick, thin with about a tablespoon of water. The dressing will become thicker if chilled.

Note: This is a sweet dressing and with sweet potatoes and the raisins in the salad, both which are sweet, you might want to make the dressing without the honey and only add if you think it needs it.

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I’ll be sharing White & Sweet Potato Salad with Chutney Dressing at Fiesta Friday #280. The hosts this week are Angie of Fiesta Friday and  Ai @ Ai Made It For You.

White & Sweet Potato Salad with Chutney Dressing is a little different, a little surprising and a fantastic blend of flavors. Serve warm or at room temp at your next barbecue or summer party! #WhiteSweetPotatoSaladChutneyDressing

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18 thoughts on “White & Sweet Potato Salad with Chutney Dressing

  1. I love you!!! Gah, I wish we were neighbors. This salad is fabulous. But using chutney in the dressing? Jeez, brilliant. Of course I prefer my home-made versions, but it’s good to know chutneys can be purchased. Chutney is something I’ve never thought to put in dressing, and I thought that I’d used just about everything!

    • FrugalHausfrau

      I’m always looking for ways to use up a partial jar, but I’ve yet to make mine, except for rhubarb chutney which was fun. I have glazed a ham with it before! What’s your fave use for chutney, orther than a condiment?

      • I only use it as a condiment. My favorite way, besides serving with meat, is to top a baked Brie with one. I made a strawberry chutney a few years back, and boy was that good. Otherwise, I make them mostly in the fall. Your idea is brilliant!

    • FrugalHausfrau

      Robin, I’m kind of the same way, or at least I was. I used to always cut back on it and over the years I’ve come to like it more and more. The original recipe used rosemary, which I’m a little sensitive to, but if you like rosemary, you couldn’t go wrong with leaving out the curry and adding the rosemary back in.

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