Food, Salads

Sweet Potato Salad – Recipe!

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Summer is all about barbecue and nothing goes nicer with a perfectly grilled piece of chicken, than potato salad.  Potato salad is traditionally made with Russet or New potatoes, but this time Sweet Potatoes are the main ingredient, creating a slightly sweeter version of an already delicious side dish.

There are hundreds of variety of sweet potatoes and any of them can be used in this salad.  I prefer small organic sweet potatoes, so they slice up nicely in the shape of coins.  Also, I use Peppadew Peppers or Sweet Piquante Peppers for a hint of heat, that heightens the flavors of the potatoes. These sweet & hot peppers can be found in most grocery stores, in the self-serve olive section.

Sweet Potato Salad is a nice summer treat, but it is also delicious in the winter months served with seared salmon or steak.  You can prepare this recipe for Sweet Potato Salad a day ahead and store in the refrigerator and you can double the recipe, for larger parties.

Ingredients

3 pounds organic sweet potatoes, boiled until fork tender

3 stalks celery

2 scallions

3 peppadew peppers

Vinaigrette

1/4 cup rice wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1/3 cup vegetable oil

salt & pepper

(Serves 6)

To Prepare:

1.  In a small bowl, whisk together all the vinaigrette ingredients, except the vegetable oil.  While continuing to whisk, drizzle in the vegetable oil, until the vinaigrette thickens slightly.

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2.  In a large bowl, peel and slice the sweet potatoes into coin size slices.  If the sweet potatoes are large, slice into half-moon shape.

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3.  Thinly slice the celery and scallions.

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4.  Remove the Peppadew Peppers from the liquid and rough chop.

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5.  Then, add the celery, scallions and peppers to the bowl with the sweet potatoes.

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6.  Pour the vinaigrette over the top and toss gently.  Salt and pepper the salad to taste.  Store in the refrigerator until ready to serve.  Enjoy!

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