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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight. | 2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl. | 3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		sweet	-	-	-	-
red potato	1	pound		317.515	72.1213	8.5729	0.635
yukon gold potato	1	pound		403.4676	0.0	89.7602	2.2667
red onion	1			-	-	-	-
salt	2	teaspoons		-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
jalapeno pepper	1		seeded minced	1.6312	0.3656	0.0512	0.0208
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.