Best Sunny Sweet Potato Salad Recipes

SUNNY SWEET POTATO SALAD

Steps:

• Bring 2 medium-size pots of salted water to a boil.
• Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
• Do not over cook sweet potatoes.
• Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
• Drain both potatoes and combine in a bowl with salt and pepper.
• Dressing:.
• Mix together mayonnaise, chutney and curry powder.
• Gently mix with potatoes with a rubber spatula.
• Fold in the scallions and parsley.
• Serve at room temperature.
• This salad keeps covered in the refrigerator for up to 2 days.

SOUTHERN SWEET POTATO SALAD

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.

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.

ROASTED SWEET POTATO SALAD

Steps:

• Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.