Dill Sweet Potato Salad Recipes

SWEET /DILL POTATO SALAD

Steps:

• 1. Wash Peel & cube potatoes, then add to a large pot, cover with water and add about 2 teaspoons to 1 tablespoon kosher salt to water. Cook until potatoes are crisp tender but not mushy still slightly hard, about 15 minutes, or until knife releases easily when pierced with tip of sharp knife & potatoes still hold their shape.
• 2. Drain in a colander or strainer and set aside till needed. Some of the ingredients used in this recipe.
• 3. Chop both sweet gherkin & dill pickles into medium size chunks and add to a large bowl.
• 4. Chop carrot shreds into small pieces.
• 5. Now grate onion on box grater or in food processer, and squeeze out excess juice. Then add both onions and carrots to bowl with pickles & stir to blend.
• 6. Now add in the mayonnaise, yellow mustard, black pepper, pickle juice, and stir well to blend together.
• 7. Add in the cooked cubed potatoes, peeled and chopped boiled eggs , stir to mix, and then taste and add additional spices if desired. Serve at room temperature or chill and serve later if desired. Garnish with chopped chive and additional carrot shreds if desired.

DILL SWEET POTATO SALAD

Steps:

• Cube and steam sweet potatoes 8-10 minutes, until easily pierced with a fork.
• White they cool a bit, dice the cucumber and combine with the rest of the ingredients.
• Add in cooled sweet potatoes and stir well.
• Taste for salt and pepper and chill or serve room temperature.

ROASTED SWEET-POTATO AND FARRO SALAD

Steps:

• Preheat oven to 425 degrees. Divide sweet potatoes and garlic between 2 rimmed baking sheets. Drizzle with 3 tablespoons oil; season with salt and pepper. Toss to coat and spread into a single layer. Roast, flipping once, until tender and caramelized, about 30 minutes.
• Meanwhile, cover farro with 4 inches water in a medium saucepan. Bring to a boil, then reduce heat and cook until tender, 30 to 35 minutes. Drain; toss with remaining 2 tablespoons oil in a large bowl. Season with salt.
• When cool enough to handle, remove garlic from peels and mash with lemon zest and juice in a small bowl. Add garlic mixture, sweet potatoes, dill, and sprouts to farro; stir until combined. Season with salt and pepper, and garnish with sprouts.