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.
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.
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
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
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 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
SWEET POTATO SALAD
This is a totally different kind of potato salad! Sweet potatoes and black beans with a jalapeno lime dressing! Can be easily made ahead and served cold or reheated! From American Profile. americanprofile.com/recipes
Provided by Mamas Kitchen Hope
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place peeled and cut sweet potatoes and chopped onions on a baking sheet that has been brushed with olive oil. Drizzle remaining olive oil over all.
- Bake in preheated oven, 400 degrees, for 30 to 40 minutes, turning occasionally.
- Place jalapenos, garlic and lime juice in a blender or food processor and process until blended.
- Place finished sweet potatoes and onions in a large bowl. Add drained and rinsed black beans and chopped bell pepper. Pour the jalapeno mixture over the top and toss well.
- Sprinkle cilantro on top if desired. Serve hot or cold!
Nutrition Facts : Calories 183, Fat 7.1, SaturatedFat 1, Sodium 328.6, Carbohydrate 26.5, Fiber 6.4, Sugar 4.4, Protein 4.9
SWEET POTATO SALAD WITH CHILI-LIME DRESSING
Provided by Lauren Chattman
Categories Salad Lime Bell Pepper Sweet Potato/Yam Summer Cilantro
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
- While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
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.
SWEET POTATO SALAD
This potato salad has been in my family for many years it came from my daughters Omar I have played with it and this was the result IT IS FANTASTIC!
Provided by Skitzmix-julz
Categories Kid Friendly
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix condensed milk, mustard, and vinegar a day in advance--it will thicken to a mayonnaise consistency.
- Cook potatoes with or without skins, fry bacon in thin slices until crisp. Chop everything else and mix in a large bowl.
- Cut the potatoes in halves. Then add the mayonnaise mix and toss.
- Sprinkle mustard seeds over the top.
- This recipe is lovely hot or cold--even as a main potato dish with chicken or fish it's perfect.
- Note: It is a sweet dish so if you want it a bit less sweet put in 300grams condensed milk instead of 450g.
Nutrition Facts : Calories 685.5, Fat 33.7, SaturatedFat 12.8, Cholesterol 200.8, Sodium 564.9, Carbohydrate 75.7, Fiber 5.5, Sugar 48.1, Protein 19.7
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