Sweet Potato Salad With Lime Pickle And Cashews Recipes

SWEET POTATO SALAD WITH LIME PICKLE AND CASHEWS

Steps:

• Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool.
• In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

SWEET POTATO SALAD WITH CHILI-LIME DRESSING

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
• While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

SWEET PICKLE POTATO SALAD

Steps:

• Put the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Drain. Set aside until cool enough to handle.
• While the potatoes are still warm, cut them into quarters and place them in a large bowl. Add the onion, relish, mayonnaise, and eggs. Toss until well combined. Taste and season with salt and pepper.
• Cover and chill until ready to serve, at least 1 hour or up to overnight.

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES

Steps:

• Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)