Simple Sweet Potato Salad Recipes

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.

MOM'S SWEET POTATO SALAD

Steps:

• In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.

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.

TROPICAL SWEET POTATO SALAD

Steps:

• Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

SIMPLE SWEET POTATO SALAD

Steps:

• Preheat oven to 400°F
• Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
• When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
• Combine the remaining ingredients in a large measuring cup. Whisk well.
• Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
• If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
• Serve at once, or refrigerate, covered, until ready to serve.

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.

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.

SWEET POTATO SALAD

Steps:

• Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan.
• Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
• Bake at 400°F for 25 minutes or just until tender. Let cool slightly.
• Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
• Add potatoes, and toss gently to coat.
• Sprinkle with crumbled bacon, if desired; garnish, if desired.
• Serve warm or chilled.