COLD SWEET POTATO SALAD WITH CRANBERRIES AND PECANS
Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table.
Provided by justalittlebitofbacon
Categories Salad
Time 27m
Number Of Ingredients 12
Steps:
- Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Take the potatoes off the heat and transfer them to a large serving bowl. Cool the potatoes until just warm, about 15 minutes.
- Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
- Add the onion, pecans, cranberries, and goat cheese to the serving bowl and gently mix them in. Sprinkle the rosemary and parsley over the top.
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
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
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
Steps:
- Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
- Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
- Remove sweet potatoes from oven and cool at room temperature.
- Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
- Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 257 kcal, Carbohydrate 48.8 g, Protein 3.3 g, Fat 6.1 g, SaturatedFat 0.9 g, Fiber 7.7 g, Sugar 5.3 g
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
SOUTHWESTERN SWEET POTATO SALAD RECIPE
A healthy sweet potato salad recipe with a Southwestern flair. Easy to make, this cold sweet potato salad goes great with grilled foods.
Provided by Anne-Marie Nichols
Categories Side Dishes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.
- On prepared pan, toss together sweet potatoes, salt and pepper, and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
- In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans, and cilantro.
- In a blender, puree lime juice, garlic, jalapeño, and remaining 2 tablespoons oil. Toss with the mixture.
Nutrition Facts : Calories 113 calories, Carbohydrate 19 grams carbohydrates, Fat 4 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, ServingSize 1/2 cup, Sodium 99 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 4 grams unsaturated fat
HEALTHY PALEO COLD SWEET POTATO SALAD RECIPE
See how to make sweet potato salad paleo and whole30! This easy, healthy cold sweet potato salad recipe is both sweet and savory, and ready in 15 minutes.
Provided by Maya
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Once boiling add the cubed potatoes and cook about 7 minutes until tender. Drain and rinse with cool water, drain again.
- In a large bowl mix together the mayo, mustard, vinegar, orange juice, and paprika. Throw in the potatoes, green onions, yellow onion, and hard boiled egg, and toss to coat. Add salt and pepper to your taste.
- Chill until ready to serve. *Try for at least an hour or two so the flavors can meld.
Nutrition Facts : Calories 250 kcal, Carbohydrate 35 g, Protein 5 g, Fat 9 g, Cholesterol 70 mg, Sodium 136 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
SWEET POTATO SALAD RECIPE
Steps:
- Toss sweet potatoes and onions with 1 1/2 tbsp oil (or spray) and the garlic, sprinkle with salt and optional pepper, and arrange in a single layer on two parchment-lined baking sheets. Place in a non-preheated oven on the center rack, then turn the oven to 450 F. Bake 35 minutes, or until potatoes are soft. Add all remaining ingredients to a large bowl, then toss with the sweet potatoes. Serve hot or cold.View Nutrition Facts
Nutrition Facts : Calories 123 kcal, ServingSize 1 serving
SWEET POTATO POTATO SALAD
Move over white potatoes, this Cold Sweet Potato Potato Salad is a delicious twist on the classic! This healthy potato salad recipe is the perfect balance of sweet and savory; it's gluten-free, vegan, paleo, and allergy-free! This quick and easy side dish is ready in 15 minutes making it great for weeknight dinners or a make-ahead dish for potlucks and cookouts!
Provided by Rebecca Pytell
Categories Side
Time 15m
Number Of Ingredients 10
Steps:
- Prepare your sweet potatoes by method of choice: boiling, steaming, or microwaving. Add your fork-tender potatoes to a large mixing bowl to cool.
- Add the veggies, seeds, and cranberries to the cooked sweet potato.
- Mix together the mayo dressing and pour it over the salad.
- Toss everything to coat and combine. Chill before serving.
Nutrition Facts : ServingSize 1 Serving
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 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.
HEALTHY COLD SWEET POTATO SALAD
Steps:
- Add roasted potatoes, diced eggs and onions to a medium-sized bowl.
- In a separate large bowl, whisk dressing ingredients together.
- Add potato/egg/onion mixture to dressing and mix to combine. Chill until ready to serve.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 66 mg, Sodium 191 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat -2 g, ServingSize 1 serving
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