THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
COLD SWEET POTATO SALAD
Steps:
- Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
- Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.
SWEET POTATO SALAD
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions
Provided by Sarah Cook
Categories Lunch, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
- When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.
Nutrition Facts : Calories 252 calories, Fat 6.2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45.7 grams carbohydrates, Sugar 17 grams sugar, Fiber 6.7 grams fiber, Protein 2.7 grams protein, Sodium 0.2 milligram of sodium
CHILLED SWEET POTATO SALAD
Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain.
- Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day.
SUPER DUPER SWEET POTATO SALAD -- NO MAYO!
Modified recipe by Janice Newell, posted May 24, 2012, on the Daily Meal -- All things food & drink!
Provided by KerfuffleUponWincle
Categories Yam/Sweet Potato
Time 50m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
- NOTE: (I microwaved my sweet potatoes in their skins!).
- Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
- Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
- Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
- Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.
Nutrition Facts : Calories 206.1, Fat 9.7, SaturatedFat 0.8, Sodium 405, Carbohydrate 29.4, Fiber 4.1, Sugar 13.6, Protein 2
DURKEE SWEET POTATO SALAD
I've never liked traditional sweet potato casserole with marshmallow and all that, but I'm SO GLAD someone talked me into trying a bit of this! It's more savory than sweet. The Taste and texture of hard-boiled egg bits and crunchy celery in the smooth, tangy potatoes is terrific! The Durkee's "Famous" Sauce Dressing comes bottled and can be usually be found with steak sauces, Hollandaise and the like. Feel free to bake 3-4 sweet potatoes versus using canned ones. Prep time doesn't include boiling the eggs. ENJOY!
Provided by nanpie
Categories Potluck
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mash potatoes with mayo, Durkee's, salt and pepper.
- Stir in celery and the chopped eggs.
- Garnish with sliced egg and parsley.
Nutrition Facts : Calories 263.8, Fat 9.3, SaturatedFat 1.8, Cholesterol 111.1, Sodium 303.1, Carbohydrate 39.7, Fiber 5.4, Sugar 8.9, Protein 6.1
SWEET POTATO POTATO SALAD
Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.
Provided by GRAMZ
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g
CREAMY SWEET POTATO SALAD
This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.
Provided by Katy Rovetto
Categories Salad Potato Salad Recipes
Time 9h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
- Peel potatoes and cut into bite-sized pieces.
- Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g
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