Super Duper Sweet Potato Salad No Mayo Recipes

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SUPER DUPER SWEET POTATO SALAD -- NO MAYO!



Super Duper Sweet Potato Salad -- No Mayo! image

Modified recipe by Janice Newell, posted May 24, 2012, on the Daily Meal -- All things food & drink!

Provided by KerfuffleUponWincle

Categories     Yam/Sweet Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

3 large sweet potatoes (peeled and quartered)
3 tablespoons red wine vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
3/4 teaspoon salt
black pepper (freshly ground, a few grinds!)
1/2 teaspoon cinnamon
2 tablespoons canola oil or 2 tablespoons light olive oil
1 large Granny Smith apples (cored and cubed)
1/2 cup dried cranberries
1/4 cup pecans (toasted and chopped coarsely)

Steps:

  • In a medium-hot iron skillet, stirring constantly, toast pecans until fragrant ~ be careful they don't burn! Set aside to cool, then chop coarsely.
  • NOTE: (I microwaved my sweet potatoes in their skins!).
  • Or ~ Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring to a boil over high heat.
  • Reduce the heat to medium-high and cook at a low boil until tender, about 10 minutes. Drain, transfer to large bowl, and let cool, about 5-10 minutes.
  • Meanwhile, whisk together the vinegar, orange juice, maple syrup, mustard, salt, pepper, and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
  • Add the apple, dried cranberries, and pecans to the sweet potatoes. Toss gently with the dressing. Serve warm or chilled.

Nutrition Facts : Calories 206.1, Fat 9.7, SaturatedFat 0.8, Sodium 405, Carbohydrate 29.4, Fiber 4.1, Sugar 13.6, Protein 2

POTATO SALAD



Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

dill2 1/2 pounds russet potatoes, peeled and diced
1 quart pork or chicken stock (recommended: Kitchen Basics)
1 small bunch scallions, finely chopped
3 to 4 ribs celery with leafy tops, chopped
3 tablespoons white wine vinegar
1 rounded tablespoon sugar
2 tablespoons prepared horseradish
1/3 cup extra-virgin olive oil
1 tablespoon celery seed, optional
A generous handful dill, chopped
Salt and freshly ground black pepper

Steps:

  • Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot.
  • Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb.
  • Season the salad with celery seed, dill, salt and pepper.

SWEET POTATO POTATO SALAD



Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

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.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

VEGAN FRENCH DRESSING NO MAYO



Vegan French Dressing No Mayo image

From my South of the Border e-cookbook. No HFCS, no mayo, no ickiness. It's good for travel/potluck because it has no eggs or perishable ingredients though it's best served refridgerated.

Provided by the80srule

Categories     Salad Dressings

Time 5m

Yield 40 tablespoons, 40 serving(s)

Number Of Ingredients 8

1 cup canola oil
1/3 cup lemon juice
1/3 cup honey
1 tablespoon paprika
1 (6 ounce) can tomato paste
4 teaspoons onion powder
3 1/2 teaspoons garlic powder
1 1/2 teaspoons salt

Steps:

  • Pour the ingredients into a blender and blend on high for 30 seconds, pour into a sterilized bottle and chill in the fridge for at least 2 hours before eating. Yields about 2 1/2 cups.

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