Sweet Potato Celery And Apple Salad Food

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.

ROASTED SWEET POTATO AND CELERY SALAD

Steps:

• Heat oven to 400°F.
• Toss potatoes with 3 Tbsp. dressing; spread into foil-lined rimmed baking sheet.
• Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
• Mix mayonnaise and remaining dressing in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.

SWEET POTATO APPLE SALAD

Steps:

• In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
• In small bowl, stir together yogurt and mayonnaise. Pour over sweet potato mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.

ROAST SWEET POTATO, CELERY & APPLE SOUP

Steps:

• Scrub the potatoes and stab all over with a fork. Rub skins with salt and bake at 200 for 45 mins until soft.
• Melt margerine and saute onions and celery with spices until onion is transparent and then add the apple and stock.
• Roughly chop cooked sweet potato and add to the pan. Cover with a tight fitting lid and simmer about 30 mins, or until everything is soft.
• Process to a smooth texture and then cool and refrigerate covered overnight.
• Reheat gently to serve.

APPLE & YAM SALAD

Steps:

• Mix the sweet potatoes, apples, currants and pecans in a large bowl.
• Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
• Whisk together, then add the oil in a thin stream, whisking constantly.
• Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

POTATO SALAD WITH APPLES

Steps:

• Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled.
• Mix the mustard with the mayo and set it aside.
• When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad.
• Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!

HERBED CELERY-POTATO SALAD

Steps:

• In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

POTATO, APPLE, AND CELERY SALAD

Steps:

• Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
• Drain, leave to cool, then cut the potatoes in half.
• Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
• Add the celery, onion, and apples to the potatoes.
• Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
• Cover and chill for at least 1 hour.
• Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
• Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
• Makes 2/3 cup.

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
• Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
• Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
• Slice the chicken breast.
• Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
• Enjoy!

GINGERED SWEET POTATO-APPLE SALAD

Steps:

• Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine honey mustard dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.
• Nutritional Information Per Serving: Calories 220; Total fat 7g; Saturated fat 1g; Cholesterol 0mg; Sodium 75mg; Total carbohydrate 37g; Fiber 5g; Protein 4g; Vitamin A 160%DV*; Vitamin C 35%DV; Calcium 6%DV; Iron 15%DV.
• * Daily Value.