SWEET POTATO SALAD RECIPES

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HEALTHY SWEET POTATO SALAD RECIPE | TRISHA YEARWOOD | FOO…



Healthy Sweet Potato Salad Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

4 large sweet potatoes 
1/2 cup mayonnaise 
1/2 cup plain Greek yogurt 
1/2 cup diced scallions (about 6) 
1 red pepper, finely diced 
2 tablespoons minced fresh chives
2 teaspoons orange zest 
2 teaspoons apple cider vinegar 
1/2 teaspoon hot sauce, such as Tabasco 
Salt and pepper

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.

Nutrition Facts : Calories 210 calorie, FatContent 13 grams, SaturatedFatContent 3 grams, CholesterolContent 8 milligrams, SodiumContent 282 milligrams, CarbohydrateContent 21 grams, FiberContent 4 grams, ProteinContent 3 grams, SugarContent 7 grams

THE BEST SWEET POTATO POTATO SALAD RECIPE | JEFF MAURO ...



The Best Sweet Potato Potato Salad Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard 
1 tablespoon honey 
2 ribs celery, diced 
Zest and juice from 1 lemon 
1/2 small red onion, minced 
Kosher salt and freshly ground black pepper 
2 pounds sweet potatoes, peeled and cut into 1-inch cubes 
1/4 cup white vinegar 
1/2 cup mayonnaise 
2 tablespoons minced fresh chives, plus more for garnish 
2 tablespoons minced fresh parsley, plus more for garnish 

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.

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  • 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.
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