Super Sweet Potato Salad Recipes

THE BEST SWEET POTATO POTATO SALAD

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.

CREAMY SWEET POTATO SALAD

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.

SWEET POTATO SALAD

Steps:

• Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
• In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

SUPER DUPER SWEET POTATO SALAD -- NO MAYO!

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.

SUPER SWEET POTATO SALAD

Steps:

• Start Boiling Eggs.
• Mix Miracle Whip and Mustard and Sugar in Bowl.
• Add Hard-Boiled Eggs to Mayo Mix Put Mayo-Egg Mix in fridge.
• Slice potatoes in small pieces.
• Boil Potatoes.
• When potatoes are boiled, add to Mayo-Egg mix.
• Keep in fridge until serving.