Potato Sweet Potato And Pea Salad Food

CREAMY PEA & POTATO SALAD

Steps:

• Bring potatoes in salted water to a boil.
• Reduce heat; simmer till tender (about 20 to 25 minutes).
• Two minutes before potatoes are done, add peas.
• Drain off water; cool to room temperature.
• Cut potatoes in wedges.
• In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt.
• Stir in potatoes, peas and chopped onion until coated.
• Chill for 1 hour or until ready to serve.

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!