Sweet Potato Potato Salad Food

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

ROASTED SWEET POTATO SALAD

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.

SWEET POTATO SALAD

Steps:

• Preheat oven to 400°F.
• Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
• Combine dressing ingredients in a large bowl and mix well.
• Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

HEALTHY PALEO COLD SWEET POTATO SALAD RECIPE

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.

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

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
• When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.

SWEET POTATO SALAD

Steps:

• Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.
• While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.

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!

SWEET POTATO SALAD

Steps:

• Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
• In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

SWEET & WHITE POTATO SALAD

Steps:

• Bring 1-1/2 qt. water to boil in large saucepan. Add new potatoes; cook 3 min. Add sweet potatoes; cook 10 min. or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.
• Mix mayo, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.
• Refrigerate 1 hour.

HOT SWEET POTATO SALAD

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with sugar, oil, salt, and red pepper flakes.
• Roast 25-30 minutes.
• While potatoes are roasting, saute bacon in a skillet over medium heat until crisp.
• Pour off fat, leaving bacon in pan.
• Add onions and saute 3 minutes.
• Add jelly and vinegar, stirring until jelly melts.
• Remove sweet potatoes from oven and put in large bowl.
• Add bacon mixture, pecans, lime juice, and scallions to potatoes and toss.
• Season with salt.

ROASTED SWEET POTATO SALAD

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, toss together sweet potatoes, onion, pepper and 1/4 teaspoon of the cinnamon.
• Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.
• Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl.
• Toss together arugula and radishes in another medium bowl.
• To serve, arrange arugula mixture on plates.
• Toss sweet potatoes in balsamic mixture and spoon over arugula.

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.

SWEET POTATO POTATO SALAD

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.

ROASTED SWEET POTATO SALAD RECIPE

Steps:

• Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
• Peel and dice sweet potatoes into 1/2" thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.
• Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
• In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
• Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.
• Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.

SWEET POTATO KALE SALAD

Steps:

• Preheat oven to 400 F.
• Drain lentils, then place on a clean kitchen towel to dry. Add the lentils, pepitas, paprika, garlic powder, and oil to a baking pan. Season with salt and pepper, then toss to coat.
• Roast Lentils: Spread lentils and pepitas out in an even layer. Roast for 10 mins, then give them a shake and a stir and roast for another 10-12 min, until crunchy and crispy.
• Prepare 1 large or 2 smaller baking trays. Add the carrot, sweet potato, red onion and beet to the pans in an even layer so they're not overly crowed (use 2 pans if needed). Add the olive oil and a pinch of salt and pepper and toss to coat.
• When the lentils are done, increase the oven temperature to 425 F and roast the vegetables for 30-40 minutes until tender.
• Add all of the dressing ingredients to a blender and process until smooth. If you don't have a blender available, use 1/2 garlic powder instead of garlic cloves and whisk the dressing together in a bowl until smooth.
• Remove the kale leaves from the tough stems and chop into bite-sized pieces. Drizzle the kale with 1 tsp olive oil and massage with your hands for 30 seconds or so until softened and bright green.
• Assemble Salads: Divide the kale between 4 serving bowls or storage containers. When the vegetables are ready, divide the roasted vegetables and crispy lentils between each serving. If you're adding fresh herbs, sprinkle those on top. If you're serving right away, drizzle the dressing over each serving and enjoy. If you're storing for later, store the dressing separately and add just before serving.