Sweet-Potato Salad

Sweet-Potato Salad


  • 1/4 cup chopped scallions
  • 1/4 cup mango chutney (such as Major Grey)
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 1/2 cups (3/4-inch) cubed peeled sweet potato (about 1 1/2 pounds potatoes)
  • 1/4 pound green beans, trimmed and halved (about 1 cup)
  • 2 tablespoons chopped fresh cilantro


Whisk together the first 6 ingredients (through pepper).

Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 13 minutes or until just tender; drain.

Cook the beans in boiling salted water 4 minutes until crisp-tender. Drain and rinse beneath cold running water.

Combine potatoes, beans, and cilantro in a medium bowl. Add the chutney dressing; toss to coat.

  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 212
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 3g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 548mg