HEALTHY SWEET POTATO SALAD
This Healthy Sweet Potato Salad is the perfect summer dish to make ahead and bring to a potluck or picnic - it even has bacon in it!
Provided by Taylor Stinson
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 F. Peel sweet potatoes then cut into 1-inch pieces. Line a baking sheet with parchment paper, then drizzle sweet potatoes with olive oil and season with salt & pepper. Bake for 24 minutes, flipping halfway through (should be 12 minutes per side). Continue cooking another 5-7 minutes if you want them extra crispy.
- Meanwhile, prepare your other fillings. Cook the turkey bacon in a large pan on the stove for 5-6 minutes, then chop up when cool.
- Remove the sweet potatoes from the oven and let cool for at least 30 minutes. In a large bowl (the same bowl you're going to toss the salad in), mix together the ingredients under the dressing heading.
- When sweet potatoes have cooled, add them along with remaining ingredients to the bowl with dressing, tossing very gently to coat. Serve and enjoy! Salad can be made up to 2 or 3 days in advance.
Nutrition Facts : Calories 212 kcal, Carbohydrate 37 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 4 mg, Sodium 290 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
PICNIC SWEET POTATO SALAD
A homemade vinaigrette coats this colorful salad chock-full of sweet potato cubes. It's ideal for warm-weather picnics and patio parties, but my family loves it year-round! -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. , Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving.
Nutrition Facts : Calories 169 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 163mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PICNIC POTATO SALAD
This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.
Provided by foodtvfan
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
- Dressing:.
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Nutrition Facts : Calories 199.4, Fat 9.3, SaturatedFat 1.2, Sodium 182.5, Carbohydrate 26.5, Fiber 3.8, Sugar 1.8, Protein 3.3
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
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