Fannie May Wesleys 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.

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.

"VICTORY IS SWEET" POTATO SALAD

Steps:

• Preheat a grill to medium.
• Peel the sweet potatoes and cut them into 1-inch slices. Grill over medium coals until just tender, about 10 minutes. Cut into large julienne strips and set aside.
• In a large mixing bowl add the tarragon vinegar, mustard and sugar and whisk to blend. Slowly drizzle in the canola oil and whisk until emulsified. Add the chopped tarragon and the onion.
• Bring a large pot of water to a boil over medium heat. Add the green beans and blanch for 20 seconds. Transfer them to a bowl of ice water to stop the cooking, then drain. In large bowl add the sweet potatoes and the green beans. Pour in the vinaigrette and toss to coat. Season with salt and pepper, to taste, and transfer the salad to a serving platter. Top with blue cheese and almonds and serve.

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.

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.

EILEEN WEINBERG'S SWEET POTATO SALAD

Steps:

• Cut the sweet potatoes in half, crosswise. Put them in a large pan, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently for 15 to 20 minutes, until just tender. Drain, and let rest until cool enough to handle.
• Peel the potatoes, and cut them into chunks or slices. Salt and pepper lightly. Add lemon juice and zest to 1 cup mayonnaise; mix 3/4 cup with the potatoes. Mix in scallions, celery and optional green pepper.
• Gently mix in the hard-cooked eggs. Add more mayonnaise if desired. Adjust salt and generous amounts of black pepper. Chill slightly and serve.

EASY BAKED POTATO SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet. Add baking sheet to the oven while potatoes are baking and cook bacon until browned and crisp, about 15 minutes. Drain bacon slices on paper towels.
• Remove cooked potatoes from oven and set aside to cool completely.
• Crumble cooled bacon and cut potatoes into bite-sized pieces. You can either peel the potatoes or leave the skins on, depending on your preference.
• Combine most of the Cheddar cheese, most of the bacon, mayonnaise, sour cream, salt, and pepper in a large bowl. Stir to blend. Add diced potatoes and toss gently with a spatula until evenly coated.
• Sprinkle remaining Cheddar cheese and bacon over the top of the salad before serving.