SWEET POTATO SALAD
I liked this recipe, because it had a great taste. I got it, in the mail. It was on the back of checks unlimited. It had a good color photo. I will make this again. It is a great one for the holidays. I did not use, but one pound of sweet potatoes,which equal to one potato. I did not have Dijion mustard, but the mustard i had made it turn out wonderful anyway.
Provided by dakotah
Categories Yam/Sweet Potato
Time 1h5m
Yield 4 2 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place sweet potatoes in a large sausepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes.Drain.
- When potatoes are cool,peel,and dice. In a large bowl,combine mayonnaise, mustard and salt.
- Stir in eggs,celery, and onions. Add potatoes; stir gently to mix.
- Cover and refrigerate for 2-4 hours.
- Yield:8-10 servings.
Nutrition Facts : Calories 316.9, Fat 17.5, SaturatedFat 3, Cholesterol 104.7, Sodium 511.1, Carbohydrate 35.4, Fiber 4.1, Sugar 8.6, Protein 5.8
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 WITH MUSTARD VINAIGRETTE
I was looking for something to do with a sweet potato...Here's what i found. Easy peasy...and good too!
Provided by fairy chef
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
- Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
- Add scallions and salt to taste and gently toss.
- Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.
Nutrition Facts : Calories 370.6, Fat 13.8, SaturatedFat 1.9, Sodium 346.1, Carbohydrate 58.5, Fiber 9, Sugar 12.3, Protein 4.9
MUSTARD POTATO SALAD
This dish is so fast to put together and it will disappear that fast also. It works well at any potluck.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes if desired.
Nutrition Facts :
WINTER SALAD WITH HOISIN VINAIGRETTE
Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
- combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
- tranfer to serving bowl and top with red onion, thinly sliced.
ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly., In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 192mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 5g protein.
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
HOT POTATO SALAD WITH SCALLION VINAIGRETTE
You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
- In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.
MOM'S MUSTARD STYLE POTATO SALAD
This is a traditional potato salad that is made from scratch.
Provided by DAC92
Categories Salad Potato Salad Recipes No Mayo
Time 1h45m
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 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- 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.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 52.5 g, Cholesterol 71.5 mg, Fat 3.6 g, Fiber 6.9 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 116.9 mg, Sugar 4.8 g
SWEET-POTATO SALAD WITH MUSTARD VINIAGRETTE
Categories Salad Mustard Side Steam Thanksgiving Vegetarian Quick & Easy Vinegar Sweet Potato/Yam Fall Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and salt to taste and gently toss.
GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
- For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
- For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.
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 AND GINGER SALAD
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
- In a large bowl, whisk together orange juice, oil, ginger, and mustard.
- Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.
Nutrition Facts : Calories 315 g, Fat 7 g, Fiber 8 g, Protein 5 g
SWEET MUSTARD POTATO SALAD
This healthy potato salad is deliciously spiced and sweet, the perfect barbecue side to feed a crowd
Provided by Cassie Best
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until cooked through - a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
- Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you're ready to serve. Can be made 1 day ahead.
Nutrition Facts : Calories 403 calories, Fat 32 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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