Sweet Potato Potato Salad Recipes

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.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

SWEET & WHITE POTATO SALAD

Steps:

• Bring 1-1/2 qt. water to boil in large saucepan. Add new potatoes; cook 3 min. Add sweet potatoes; cook 10 min. or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.
• Mix mayo, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.
• Refrigerate 1 hour.

RED AND SWEET POTATO SALAD

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

SWEET POTATO POTATO SALAD

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.

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.

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 SALAD

Steps:

• Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan.
• Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
• Bake at 400°F for 25 minutes or just until tender. Let cool slightly.
• Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
• Add potatoes, and toss gently to coat.
• Sprinkle with crumbled bacon, if desired; garnish, if desired.
• Serve warm or chilled.