Sweet Potato Salad With Lime Pickle and Cashews

• Salt
• 1 1/2 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
• 1/2 cup chopped roasted, salted cashews.

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

salt, sweet potatoes, lime pickle mayonnaise, scallions, cilantro, cashews

Taken from cooking.nytimes.com/recipes/12466 (may not work)