Marinated Sweet Potato Salad Recipes

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MARINATED SWEET POTATO SALAD



Marinated Sweet Potato Salad image

My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from our mom and our wives, is a terrific way to serve our favorite vegetable. -Tim Jack Edmondson, Vardaman, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 12

8 medium sweet potatoes (about 4 pounds)
1 cup tarragon vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, quartered and thinly sliced
1 medium green pepper, julienned and cut into 1-inch pieces.

Steps:

  • Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

AWESOME MARINATED SWEET POTATO SALAD



Awesome Marinated Sweet Potato Salad image

This recipe was given to by my friend, after trying it at her house.....a different and delicious way to serve sweet potatoes.

Provided by Kittencalrecipezazz

Categories     Yam/Sweet Potato

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 medium sweet potatoes (about 3-1/2 pounds)
1 cup tarragon vinegar or 1 cup cider vinegar
1/2 cup vegetable oil
1 tablespoon honey
2 cloves fresh minced garlic
2 bay leaves
salt and pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 medium onion, halved and thinly sliced
1 medium green pepper, julienned

Steps:

  • In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don't overcook, as they will get mushy); cool completely.
  • Meanwhile, in a small bowl, combine the next nine ingredients; set aside.
  • Peel the potatoes, cut into small cubes.
  • In a large bowl, combine the sweet potatoes, onion and green pepper.
  • Add dressing and toss gently to coat.
  • Cover, and refrigerate for 3 or more hours to blend flavours.
  • Discard bay leaves before serving.

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 Food Network

Categories     side-dish

Time 1h24m

Yield 6 servings

Number Of Ingredients 7

2 cups medium diced sweet potatoes
1/2 cup raisins
2/3 cup finely diced red onion
1/3 cup finely diced celery
2 teaspoons freshly grated ginger
1/2 cup mayonnaise
1 tablespoon finely chopped parsley

Steps:

  • Cook potatoes until they are fork tender in boiling water. Drain the potatoes and cool them completely. Soak the raisins in hot water for 15 minutes and then drain. Combine all the ingredients and mix them thoroughly, but gently. Chill for 24 hours before serving.

MARINATED POTATO SALAD



Marinated Potato Salad image

A different type of potato salad. It is slightly sweet. I have a favorite recipe with mustard, but sometimes, this just seems appropriate. Cook and prep time does not include 12 hour marinating time.

Provided by Ms B.

Categories     Potato

Time 35m

Yield 20 serving(s)

Number Of Ingredients 9

10 lbs potatoes
1 cup water
1 cup white wine vinegar
1/2 cup white sugar
1 bunch green onion, sliced
3 hard-boiled eggs, diced
salt and pepper
1 tablespoon celery seed
2 cups mayonnaise

Steps:

  • Bring a large pot of salted water to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain and allow to cool.
  • Slice cooled potatoes and layer in a large bowl or dish.
  • In a saucepan combine water, vinegar and sugar.
  • Bring to a boil and cook for one minute.
  • Remove from heat and pour over potatoes.
  • Cover and chill for at least 12 hours.
  • Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
  • Mix well and serve chilled.

CREAMY SWEET POTATO SALAD



Creamy Sweet Potato Salad image

This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.

Provided by Katy Rovetto

Categories     Salad     Potato Salad Recipes

Time 9h30m

Yield 8

Number Of Ingredients 12

2 large sweet potatoes
1 (12.5 ounce) can pineapple tidbits, drained
¼ cup coarsely chopped red onion
½ cup coarsely chopped pecans
½ cup thinly sliced celery
¼ cup sweetened dried cranberries (such as Craisins®)
2 tablespoons light-colored honey
2 tablespoons lemon juice
¾ cup mayonnaise
½ teaspoon ground cinnamon
½ teaspoon salt
3 pinches cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
  • Peel potatoes and cut into bite-sized pieces.
  • Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.

Provided by Chicken

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 11

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
½ cup mayonnaise
¼ cup Dijon mustard
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Steps:

  • Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
  • Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 70.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 9.8 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 390.3 mg, Sugar 12 g

EILEEN WEINBERG'S SWEET POTATO SALAD



Eileen Weinberg's Sweet Potato Salad image

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 sweet potatoes, scrubbed but not peeled
Fine sea salt
Freshly ground pepper to taste
1 1/2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
3/4 to 1 cup mayonnaise
1 bunch scallions, trimmed and sliced into thin rounds, including most of the green
1 cup sliced celery, cut on the diagonal
1 green pepper, seeded and diced (optional)
4 hard-cooked eggs, peeled and cut into small chunks

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.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 402 milligrams, Sugar 5 grams

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