2 Terrific Salad Sides 3 Bean Salad And Potato Salad With Sweet Red Pepper And Onion Recipes

THREE POTATO SALAD

Three Potato Salad image

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Steps:

Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

THREE BEAN SWEET POTATO SALAD

Three Bean Sweet Potato Salad image

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn't be a more perfect fit if they tried.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 12

Ingredients

1 pound sweet potatoes (about 2 small or 1 large, peeled and cut into 1/2-inch pieces)
1/2 pound green beans (trimmed and cut into 1 1/2-inch pieces)
1 cup cooked chickpeas
1 cup cooked kidney beans
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup (granulated sugar would also work)
1 teaspoon stone-ground mustard or other brown mustard
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon ground black pepper + more to taste
1/4 cup chopped fresh parsley (either Italian or curly work)

Steps:

Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

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