A vibrant and flavorful potato salad with a tropical twist, perfect for any gathering.
Fill two medium pots with water and add a pinch of salt to each.
Adding salt to the water enhances the flavor of the potatoes as they cook.
Peel and dice the sweet potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Peel and dice the Idaho potatoes into bite-sized pieces.
Keep the potato pieces similar in size to the sweet potatoes for uniform cooking.
Boil the sweet potatoes in one pot until just tender, about 5-6 minutes.
Check the potatoes with a fork to ensure they are tender but not mushy.
Boil the Idaho potatoes in the other pot until just tender, about 8-10 minutes.
Avoid overcooking to maintain a firm texture.
Drain both pots and combine the potatoes in a large mixing bowl.
Let the potatoes cool slightly before adding the dressing to prevent it from becoming too runny.
In a separate bowl, mix the mayonnaise, mango chutney, and curry powder until smooth.
Taste the dressing and adjust the seasoning if needed.
Gently fold the dressing into the potatoes using a rubber spatula.
Mix gently to avoid breaking the potato pieces.
Add the scallions and parsley to the salad and mix gently.
The fresh herbs add a burst of flavor and color to the salad.
Serve the salad at room temperature or chilled.
This salad tastes even better after resting for a few hours to let the flavors meld.
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