Sunnysweetpotatosalad Recipes

AMAZING SWEET POTATO SALAD

Steps:

• *Note: if the weather is hot and you prefer, the sweet potatoes can be diced and browned in a little bit of oil in a pan on the stove top rather than roasted.
• in an oven.
• *Preheat oven to 400 degrees.
• Roast the sweet potatoes for 45 minutes or until fork tender.
• Set aside to cool then dice.
• If desired, line the salad bowl with greens of your choice. Place the sweet potatoes in salad bowl.
• Add the other ingredients except for the almonds. Season with salt and pepper to taste.
• Serve immediately or cover and chill until ready to eat.
• Just before serving, garnish the salad with the almonds.

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.

THE BEST SWEET POTATO POTATO SALAD

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 POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

SWEET POTATO SALAD

Steps:

• In a large bowl, combine the first 4 ingredients.
• Stir in the mayonnaise (& hot pepper sauce, if using), mixing well.
• Cover & refrigerate at least 1 hour before serving.

SWEET POTATO SALAD

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.

WARM CARAMELIZED ONION AND SWEET POTATO SALAD

Steps:

• Heat oil in a heavy skillet over medium heat.
• Cook onions slowly until golden brown, about 20 minutes, stirring as needed.
• Add mustard and vinegar and cook another 2 minutes.
• Remove from heat and add honey, orange zest and thyme, stir to combine.
• Remove from heat.
• Preheat grill pan, grill or skillet.
• Brush the potato slices on both sides with the vegetable oil and season with salt and pepper.
• Grill the potatoes on each side for 4 to 10 minutes or until cooked through and no longer crunchy (time depends on cooking method).
• Place potatoes in a bowl and fold in the caramelized onion mixture.
• Serve immediately.

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.