THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
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 AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
SWEET & WHITE POTATO SALAD
Try something new with our delicious Sweet and White Potato Salad recipe! Bacon, two kinds of potatoes and a creamy honey mustard dressing make this Sweet and White Potato Salad extra delicious. Sorry, plain old potato salad-you've been upstaged.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 3 g
YAM (SWEET POTATO) SALAD
There are a number of similar recipes here, but this one, I feel, really features the potato ingredient! The original of the recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
- When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
- While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
- Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
- Add green onions & red pepper & either serve at room temperature or chilled.
Nutrition Facts : Calories 271.1, Fat 18.3, SaturatedFat 2.4, Sodium 317.1, Carbohydrate 25.6, Fiber 3.8, Sugar 6.6, Protein 2
POTATO AND YAM SALAD
This salad is my all time favorite salad! It's perfect as a side dish for steaks or even greens. It also can be served as a main since it encompasses so many different layers of flavor all in the same dish. I absolutely adore the smell, the color, and the taste of this salad! Hope you like it too! :)
Provided by SharonChen
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the Yukon potatoes into a saucepan and cover with cold water (leave enough room for the yam). Add 1 teaspoon sea salt and bring to a boil.
- Add Garnet yam (all the potatoes and yam should still be covered by the water) into the saucepan. Reduce heat and simmer for 15 - 20 minutes or until done.
- While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
- Drain the potatoes and yam. Mash them all together in a large bowl.
- Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
- Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.
Nutrition Facts : Calories 214.6, Fat 6.8, SaturatedFat 1.1, Cholesterol 9.3, Sodium 290.6, Carbohydrate 34.5, Fiber 3.3, Sugar 4, Protein 5
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