ROASTED SWEET POTATO SALAD
This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 453 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1133 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
LOW FAT ROASTED SWEET POTATO SALAD
A light potato salad that I serve when I want to WOW people. This is served warm or at room temperature. I got this recipe from my sister.
Provided by Fairy Godmother
Categories Summer
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes into 1 1/2" cubes.
- Toss in 2 t of oil.
- Bake at 425 for 40 minutes.
- Meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes.
- Add potatoes and onions to a large pretty bowl.
- Mix dressing together and toss over the potatoes.
- 1/2c of salad 142 calories 3g fat.
Nutrition Facts : Calories 118.2, Fat 2.4, SaturatedFat 0.3, Sodium 181, Carbohydrate 22.5, Fiber 3, Sugar 3.8, Protein 2.2
LOW-FAT POTATO SALAD
This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.
Provided by LUv 2 BaKE
Categories Potato
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel warm potatoes; cut into cubes.
- Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
- After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
- In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
- Pour dressing over salad; toss; stir in egg whites.
- Cover salad and refrigerate at least 4 hours or overnight.
- Before serving, if desired, sprinkle with paprika.
Nutrition Facts : Calories 279.6, Fat 9.9, SaturatedFat 1.1, Cholesterol 5.6, Sodium 1388.2, Carbohydrate 39.8, Fiber 7.5, Sugar 6.3, Protein 10.5
ROASTED SWEET POTATO SALAD
Make and share this Roasted Sweet Potato Salad recipe from Food.com.
Provided by katie in the UP
Categories Yam/Sweet Potato
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss potatoes with oil.
- Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
- Cool for 10 minutes.
- In same large bowl, combine red pepper, onions, parsley and cilantro.
- Add cooled potatoes.
- In a small bowl combine dressing ingredients and whisk.
- Drizzle over potato mixture and toss to coat.
- Serve room temperature.
Nutrition Facts : Calories 258.3, Fat 14.6, SaturatedFat 2, Sodium 103.8, Carbohydrate 30.7, Fiber 5.6, Sugar 7.1, Protein 3
LOW FAT POTATO SALAD
Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water until tender, about 15-20 minutes; drain thoroughly. Place in a bowl; cool slightly. Pour salad dressing over warm potatoes; toss to coat. Add celery, green pepper, onion, radishes, parsley, salt if desired and pepper; mix well. Combine the mayonnaise, mustard and sugar; pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts :
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