Sunny Sweet Potato Salad Recipes

SWEET POTATO SALAD

Steps:

• Place potatoes in a large pot, cover with salted water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Let cool. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl.
• In a med bowl combined remaining ingredients. Toss gently.
• Spoon mayonnaise mixture over potato, toss gently to coat. Cover and chill 1 to 24 hours.

CREAMY POTATO AND PROSCIUTTO SALAD

Steps:

• Kosher salt and freshly ground black pepper
• Heat the oven to 400 degrees F.
• Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
• Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
• To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
• Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.

SUNNY SWEET POTATO SALAD

Steps:

• Bring 2 medium-size pots of salted water to a boil.
• Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
• Do not over cook sweet potatoes.
• Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
• Drain both potatoes and combine in a bowl with salt and pepper.
• Dressing:.
• Mix together mayonnaise, chutney and curry powder.
• Gently mix with potatoes with a rubber spatula.
• Fold in the scallions and parsley.
• Serve at room temperature.
• This salad keeps covered in the refrigerator for up to 2 days.

SWEET POTATO AND CELERY ROOT FRIES

Steps:

• Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately.