Ginas Sweet Potato Salad Recipes

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GINA'S SWEET POTATO SALAD



Gina's Sweet Potato Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise
2 tablespoons orange juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

Steps:

  • Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.
  • Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
  • In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

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 SALAD



Sweet Potato Salad image

Provided by Trisha Yearwood

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 large sweet potatoes (about 3 1/4 pounds), peeled and cut into 1-inch cubes
Salt
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup diced scallions (about 6)
1 red bell pepper, finely diced
2 tablespoons minced fresh chives
1 to 2 teaspoons orange zest
2 teaspoons apple cider vinegar
1/2 teaspoon hot sauce, such as Tabasco
Freshly ground pepper

Steps:

  • Place the potatoes in a large saucepan over high heat and cover with water. Add 2 teaspoons salt and bring to a boil. Boil until just tender, about 5 minutes. Drain and set aside to cool, 15 to 20 minutes.
  • Meanwhile, in a medium bowl, mix the mayonnaise, yogurt, scallions, bell pepper, chives, orange zest, vinegar and hot sauce. Add the cooled potatoes to the mixture and toss gently until fully coated. Season with salt and pepper. Refrigerate and serve chilled.

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