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.
TROPICAL SWEET POTATO SALAD
I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.
Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.
JAPANESE POTATO SALAD
Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
- Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
- Meanwhile, bring a small pot of water to a boil and season generously with salt.
- Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
- Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
- When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.
ASIAN SWEET POTATO SALAD WITH CUCUMBERS, DATES AND ARUGULA
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.
- Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.
- Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.
ROASTED JAPANESE SWEET POTATOES
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Yield Makes 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; arrange on a parchment-lined baking sheet. Roast until very tender, about 1 hour, depending on size. Split open, drizzle with olive oil, and season with salt and pepper; serve.
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- Preheat BBQ on medium-high setting. Bake sweet potatoes, whole, turning to prevent burning, until tender, about 25-30 minutes. For final five minutes, grill green onions, over medium-low setting, just until lightly charred. Remove onions, chop and set aside.
- Meanwhile, in a small bowl, whisk together wasabi, ginger, rice wine vinegar, soy, sesame oil and pepper. Set aside.
- Remove sweet potatoes when fork tender, cut in half to let steam evaporate and let cool for five minutes. While still warm, remove peel and cut into chunks.
- While potatoes are still warm, drizzle with dressing and toss to coat. Add the blanched sugar snap peas and chopped grilled onions. Toss to blend. Sprinkle with nori leaves and black sesame seeds for garnish, if desired, and serve.
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