Refreshing Sweet Potato Salad Food

REFRESHING SWEET POTATO SALAD

Steps:

• Preheat the oven to 400°F.
• Wash and pierce the potatoes all over, and bake in the oven for 40 minutes, or until tender.
• Mix the cilantro, lime juice, yogurt, honey/agave nectar, salt, and pepper in a small bowl. Chill.
• When potatoes are done and cool enough to handle, peel them and cut into cubes.
• In a large bowl, combine potatoes with bell pepper, celery, onion, and serrano pepper, then drizzle the chilled dressing on top. Mix well, chill, and then serve.

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.

WARM SWEET POTATO SALAD

Steps:

• After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
• As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
• Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
• This is a great potato salad and great for BBQs.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potatoes 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, or until both potatoes are tender.
• Add corn kernels to the potatoes and cook another 30 seconds.
• Drain in a colander.
• Fill the saucepan with cold water, and drop vegetables into water.
• Cool for 5 minutes, and drain again.
• In a large serving 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.
• Add the peanuts just before serving.

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.