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.
ROASTED SWEET POTATOES AND FRESH FIGS
This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance. Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese. Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.
Provided by Tara Parker-Pope
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper.
- Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.
- To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 14 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 26 grams
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
- Toss sweet potatoes in olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
REFRESHING SWEET POTATO SALAD
This is a unique potato salad you can serve at a BBQ, or with Asian or Caribbean food. It looks beautiful, and has never failed to surprise anyone with its blend of flavors.
Provided by rpgaymer
Categories Yam/Sweet Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Wash and pierce the potatoes all over, and bake in the oven for 40 minutes, or until tender.
- Mix the cilantro, lime juice, yogurt, honey/agave nectar, salt, and pepper in a small bowl. Chill.
- When potatoes are done and cool enough to handle, peel them and cut into cubes.
- In a large bowl, combine potatoes with bell pepper, celery, onion, and serrano pepper, then drizzle the chilled dressing on top. Mix well, chill, and then serve.
Nutrition Facts : Calories 262.7, Fat 2.3, SaturatedFat 1.4, Cholesterol 8, Sodium 469.9, Carbohydrate 56.3, Fiber 8.5, Sugar 17.1, Protein 6.4
SWEET PEA AND FRESH HERB POTATO SALAD
Provided by Amanda @ A Treat Life
Number Of Ingredients 11
Steps:
- Wash and scrub the potatoes under cold water. Then slice them in half or in quarters for bigger potatoes. Add to a medium saucepan, add the 1 tsp of salt and fill with cold water, covering by a couple inches. Bring to a boil and cook until fork-tender, about 15-20 minutes (Check them to be sure they don't get too soft or the salad will be mushy.) Drain the potatoes and allow to cool just slightly and place in a large bowl.
- For the peas- if using fresh peas, you can add them to the potatoes during the last 3 minutes of boiling if you are pressed for time or like them softer. They will cook a bit more as they cool. So I usually prefer to boil them in a separate small pot for 3 minutes then blanch them in ice cold water as soon as they come out of the boiling water so they stay nice and crisp and retain their bright green color.
- While the potatoes are boiling, add the olive oil and chopped red onion to a medium skillet and sauté until just softened and translucent, about 5 minutes. Remove from the heat and add the vinegar, salt and pepper and stir to combine. Then pour the vinaigrette over the warm, drained potatoes and peas, add the chopped herbs and toss gently to combine. Season with more salt and pepper as needed.
- Serve warm (my favorite way to eat this) or at room temp. It can be stored in the refrigerator for up to 2 days. Enjoy!
ROASTED SWEET POTATO SALAD
This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
- To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
- To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
- After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.
Nutrition Facts : Calories 453 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1133 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPICY ROASTED SWEET POTATO SALAD
Change up your usual side dish routine with sweet potatoes.
Provided by Melissa Gray
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F. Line a large rimmed baking sheet with aluminum foil. Stir together sweet potatoes, corn kernels, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a large bowl. Spread in an even layer on prepared baking sheet. Bake until vegetables are tender, about 30 minutes.
- Meanwhile, whisk together lime juice, honey, and remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl until combined.
- Add sweet potato mixture, beans, and jalapeños to lime juice mixture; stir until evenly coated. Cover with plastic wrap, and refrigerate until completely chilled, at least 1 hour or up to 12 hours. Add cilantro to salad; toss to combine. Garnish with scallions, and serve.
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.
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