Sweet Potatoe Salad Recipes

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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 Trisha Yearwood

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 10

4 large sweet potatoes
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup diced scallions (about 6)
1 red pepper, finely diced
2 tablespoons minced fresh chives
2 teaspoons orange zest
2 teaspoons apple cider vinegar
1/2 teaspoon hot sauce, such as Tabasco
Salt and pepper

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.

SWEET POTATO SALAD



Sweet Potato Salad image

A delicious change from regular potato salad. Sweet potatoes are tossed with raisins and walnuts in a sweet creamy dressing. An excellent fall side dish.

Provided by Christal Holloman

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

2 pounds sweet potatoes, peeled and cubed
1 cup mayonnaise
½ cup packed brown sugar
1 cup chopped walnuts
½ cup raisins

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.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.7 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 192.1 mg, Sugar 26.6 g

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

SWEET POTATO SALAD



Sweet potato salad image

This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 50m

Number Of Ingredients 8

1.2kg sweet potato , peeled and cut into biggish chunks
1 tbsp olive oil
2 shallots (or half a small red onion), finely chopped
4 spring onions , finely sliced
small bunch chives , snipped into quarters or use mini ones
5 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
2 tbsp honey

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
  • When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.

Nutrition Facts : Calories 252 calories, Fat 6.2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45.7 grams carbohydrates, Sugar 17 grams sugar, Fiber 6.7 grams fiber, Protein 2.7 grams protein, Sodium 0.2 milligram of sodium

COLD SWEET POTATO SALAD



Cold Sweet Potato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium sweet potatoes (about 3 1/2 pounds), peeled, and cut into 1-inch chunks
Coarse salt
2 tablespoons rice vinegar
2 tablespoons freshly squeezed orange juice
1/2 teaspoon finely grated orange zest
1 scallion, trimmed and thinly sliced, crosswise, white and light green, plus more for garnish
1/4 cup grapeseed or safflower oil
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
  • Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.

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