Curried Sweet Potato Salad
1 1/2 lbs sweet potato, peeled and cut into bite sized cubes
1 lbs white potato, cut into bite sized cubes
1 TBSP olive oil
1 celery stalk, cut into small pieces
1 TBSP C&C Indonesian Rendang Curry Mix
1 small apple, chopped
1/2 a red or green pepper, chopped
2 TBSP cider vinegar
3/4 cup of sour cream or mayo
Cook potatoes in salted boiling water until tender but firm (20-30 minutes).Cool completely.
In a frying pan cook celery until slightly tender with C&C Indonesian Rendang Curry Mix – about 2 minutes.
Put potato mixture and all remaining ingredients in a bowl. Mix until combined. Refrigerate until cold, about 1-2 hours.