SPICY ROASTED SWEET POTATO SALAD
Change up your usual side dish routine with sweet potatoes.
Provided by Melissa Gray
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F. Line a large rimmed baking sheet with aluminum foil. Stir together sweet potatoes, corn kernels, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a large bowl. Spread in an even layer on prepared baking sheet. Bake until vegetables are tender, about 30 minutes.
- Meanwhile, whisk together lime juice, honey, and remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl until combined.
- Add sweet potato mixture, beans, and jalapeños to lime juice mixture; stir until evenly coated. Cover with plastic wrap, and refrigerate until completely chilled, at least 1 hour or up to 12 hours. Add cilantro to salad; toss to combine. Garnish with scallions, and serve.
SOUTHERN SWEET POTATO SALAD
I do some catering, so I'm always looking for good new recipes. I love to take this deliciously different potato salad to potlucks and cookouts. Even folks who are reluctant to try it at first come back for more! -Marlyn Woods, Lakeland, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5-8 minutes (do not overcook). Drain; toss with the lemon juice. , In a large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill. , Before serving, gently stir in pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.
Nutrition Facts : Calories 381 calories, Fat 28g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 173mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 4g fiber), Protein 2g protein.
SOUTHERN SWEET POTATO SALAD
From my Cooks of the Green Door cookbook. Haven't tried this salad, but it sounds really delish! Feel free to modify the amount of sour cream and mayo to suit your tastes.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add sweet potato cubes. Boil about 5-7 minutes just until tender but firm enough to hold their shape. Drain into a colander and rinse under cold water. Drain well. In a large bowl gently toss sweet potatoes with celery, green onions, raisins, pineapple and pecans.
- In medium bowl, mix together mayonnaise, sour cream, vinegar, honey, salt and pepper. Gently toss with sweet potato mixture. Cover and refrigerate until serving time.
SOUTHERN SWEET POTATO SALAD
Submitted by request. This is a new twist to that same old potato salad. Prep time includes time to boil potatoes. Cook time is actually chill time for finished dish.
Provided by TGirl
Categories Yam/Sweet Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook sweet potatoes in boiling salted water until tender, about 5-8 minutes.
- Drain potatoes and toss with lemon juice.
- In large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt, and nutmeg.
- Add potatoes, celery, and dates, tossing to coat.
- Cover and chill.
- Before serving, gently stir in pecans.
- Spoon salad onto lettuce-lined platter.
- Arrange mandarin orange segments around salad.
Nutrition Facts : Calories 414, Fat 20, SaturatedFat 2.6, Cholesterol 10.2, Sodium 473.6, Carbohydrate 58.6, Fiber 7.4, Sugar 23.6, Protein 4.4
SWEET POTATO SALAD
Steps:
- Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.
- While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
SOUTHERN POTATO SALAD
This potato salad includes eggs, celery, and relish and should be served warm.
Provided by S0NGLADY
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 2h
Yield 4
Number Of Ingredients 8
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 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; peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 44.6 g, Cholesterol 196.4 mg, Fat 27.4 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 454.8 mg, Sugar 7 g
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