Sweet Potato And Chicory Salad Recipes

SWEET POTATO SALAD

Steps:

• Preheat oven to 400°F.
• Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
• Combine dressing ingredients in a large bowl and mix well.
• Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

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.

RED AND SWEET POTATO SALAD

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

SWEET POTATO SALAD

Steps:

• In a large bowl, combine the first 4 ingredients.
• Stir in the mayonnaise (& hot pepper sauce, if using), mixing well.
• Cover & refrigerate at least 1 hour before serving.

SWEET POTATO AND CHICORY SALAD

Steps:

• Preheat the oven to 400°F. Pierce the sweet potatoes in several places with a fork, place on a baking sheet, and roast until they are tender when pierced, about 1 hour. Let cool, peel, and cut into 3/4-inch chunks.
• Cut the radicchio in half, cut away the core, then tear the leaves into bite-size pieces and place in a salad bowl.
• Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Cut the endive crosswise into 1-inch rounds. Add the frisée and endive to the salad bowl and toss to mix.
• Add enough of the vinaigrette to coat the salad lightly (you may not need it all) and toss well. Add the sweet potatoes and toss again gently. Taste for seasoning. Divide the salad among salad plates. With a vegetable peeler or cheese plane, shave cheese over each portion, dividing it evenly. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another dry white wine with good acidity.