Sweet Potato Salad With Lime Pickle and Cashews

Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It’s an easy task and well worth doing — but if working with raw eggs makes you squeamish, Hellmann’s or Duke’s are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.

Ingredients

• Salt
• 1 ½ pounds sweet potatoes, peeled and diced into 1-inch pieces
• 6 tablespoons lime pickle mayonnaise
• 2 scallions, thinly sliced
• 2 tablespoons chopped cilantro plus whole cilantro leaves for garnish
• ½ cup chopped roasted, salted cashews.

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    262 calories; 16 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 5 milligrams cholesterol; 149 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool.
2. In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.

30 minutes