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.
SOUTHERN SWEET POTATO SALAD
I do some catering, so I'm always looking for good new recipes. I love to take this deliciously different potato salad to potlucks and cookouts. Even folks who are reluctant to try it at first come back for more! -Marlyn Woods, Lakeland, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5-8 minutes (do not overcook). Drain; toss with the lemon juice. , In a large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill. , Before serving, gently stir in pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.
Nutrition Facts : Calories 381 calories, Fat 28g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 173mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.
SWEET POTATO SALAD
Steps:
- Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.
- While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.
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
SOUTHERN POTATO SALAD
This potato salad includes eggs, celery, and relish and should be served warm.
Provided by S0NGLADY
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain 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; peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 44.6 g, Cholesterol 196.4 mg, Fat 27.4 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 454.8 mg, Sugar 7 g
SOUTHERN SWEET POTATO SALAD
Submitted by request. This is a new twist to that same old potato salad. Prep time includes time to boil potatoes. Cook time is actually chill time for finished dish.
Provided by TGirl
Categories Yam/Sweet Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook sweet potatoes in boiling salted water until tender, about 5-8 minutes.
- Drain potatoes and toss with lemon juice.
- In large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt, and nutmeg.
- Add potatoes, celery, and dates, tossing to coat.
- Cover and chill.
- Before serving, gently stir in pecans.
- Spoon salad onto lettuce-lined platter.
- Arrange mandarin orange segments around salad.
Nutrition Facts : Calories 414, Fat 20, SaturatedFat 2.6, Cholesterol 10.2, Sodium 473.6, Carbohydrate 58.6, Fiber 7.4, Sugar 23.6, Protein 4.4
SOUTHERN SWEET POTATO SALAD
From my Cooks of the Green Door cookbook. Haven't tried this salad, but it sounds really delish! Feel free to modify the amount of sour cream and mayo to suit your tastes.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add sweet potato cubes. Boil about 5-7 minutes just until tender but firm enough to hold their shape. Drain into a colander and rinse under cold water. Drain well. In a large bowl gently toss sweet potatoes with celery, green onions, raisins, pineapple and pecans.
- In medium bowl, mix together mayonnaise, sour cream, vinegar, honey, salt and pepper. Gently toss with sweet potato mixture. Cover and refrigerate until serving time.
SWEET POTATO SALAD
Make and share this Sweet Potato Salad recipe from Food.com.
Provided by Kathy in Fla
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan.
- Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
- Bake at 400°F for 25 minutes or just until tender. Let cool slightly.
- Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
- Add potatoes, and toss gently to coat.
- Sprinkle with crumbled bacon, if desired; garnish, if desired.
- Serve warm or chilled.
Nutrition Facts : Calories 284.6, Fat 3.7, SaturatedFat 0.5, Sodium 629, Carbohydrate 59.6, Fiber 7.8, Sugar 21.2, Protein 4.2
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
SOUTHERN POTATO SALAD
This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
ROASTED SWEET POTATO SALAD'
From Southern Living. I haven't made this yet but it sounds so good I am posting it here for safe keeping.
Provided by newmama
Categories Yam/Sweet Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- quarter onions, then cut each quarter in half.
- toss onions, potatoes, olive oil and garlic together.
- spread out on a large baking sheet and sprinkle with salt and pepper.
- bake at 400 for 45 minutes until tender and lightly browned.
- serve over spinach with the bacon dressing.
- for dressing:.
- cook bacon , remove from pan reserving 1 tbs of drippings.
- add the rest of the ingredients to the drippings and cook until heated.
- crumble bacon and stir it in.
Nutrition Facts : Calories 212.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 3.6, Sodium 423.2, Carbohydrate 34.4, Fiber 4.8, Sugar 12.8, Protein 3.8
SOUTHERN SWEET POTATO CASSEROLE
This sweet potato casserole is a Southern classic. So sweet and delicious.
Provided by Mark Stroginis
Time 1h55m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place potatoes on a foil- or parchment-lined baking sheet.
- Bake in the preheated oven until very tender, 1 to 1 1/2 hours. Remove from the oven and allow to cool briefly, about 5 minutes. Peel.
- Transfer peeled sweet potatoes into a large bowl of an electric mixer fitted with beaters or a whisk attachment. Mix on low speed to begin mashing them. Add 1/2 cup butter and mix until absorbed. Add white sugar, honey, brown sugar, 1 3/4 teaspoon salt, and 3/4 teaspoon nutmeg; mix until thoroughly blended. Add eggs and vanilla and beat on medium speed for 2 minutes.
- Reduce mixer speed to low and slowly add the heated milk. Taste and adjust salt and nutmeg if needed.
- Grease a 9x13x2-inch baking dish with 1 tablespoon softened butter and pour potato mixture into it.
- Pour brown sugar, flour, cinnamon, nutmeg, and salt for topping into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some pea-sized pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes.
- Bake in the preheated oven until topping is golden brown and crisp and sweet potatoes are set, but still slightly loose in the center, 30 to 45 minutes.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 77.8 g, Cholesterol 81.1 mg, Fat 22.5 g, Fiber 6 g, Protein 7.5 g, SaturatedFat 10.5 g, Sodium 466.2 mg, Sugar 44 g
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