GERMAN-STYLE SWEET POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
- Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
- Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.
GERMAN SWEET POTATO SALAD
There are two basic types of potato salad: mayonnaise-based and sugar-and-vinegar-based. I have always preferred the latter because of the sweet-and-sour element-plus it has bacon in it. This alluring sweet-and-sour salad replaces not-so-nice white potatoes with sweet potatoes (much nicer for you), and the texture of the salad has been bulked up with cauliflower.
Yield serves 4
Number Of Ingredients 8
Steps:
- Prick the sweet potatoes with a fork, and microwave them on high just until they are tender, about 7 minutes, turning them halfway through the cooking. Let the sweet potatoes cool until they can be handled.
- Meanwhile, place the cauliflower in a large microwave-safe dish. Cover it tightly and microwave on high until just cooked through, about 5 minutes. Let cool slightly.
- Peel the sweet potatoes and cut them into large dice.
- In a large bowl, whisk together the white wine vinegar and Truvia. Add the sweet potatoes, cauliflower, scallions, bacon bits, and parsley; toss to coat. Season the salad with salt and pepper to taste, and serve.
- Fat: 27.4g (before), 2g (after)
- Calories: 460 (before), 112 (after)
- Protein: 6g
- Carbohydrates: 18g
- Cholesterol: 6mg
- Fiber: 4g
- Sodium: 475mg
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