SWEET POTATO SALAD
This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.
Provided by Holly Nilsson
Categories Side Dish
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
- Combine dressing ingredients in a large bowl and mix well.
- Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 340 kcal, Carbohydrate 30 g, Protein 5 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 349 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SWEET-POTATO SALAD WITH MUSTARD VINAIGRETTE
I was looking for something to do with a sweet potato...Here's what i found. Easy peasy...and good too!
Provided by fairy chef
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
- Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
- Add scallions and salt to taste and gently toss.
- Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.
Nutrition Facts : Calories 370.6, Fat 13.8, SaturatedFat 1.9, Sodium 346.1, Carbohydrate 58.5, Fiber 9, Sugar 12.3, Protein 4.9
SWEET POTATO VINAIGRETTE
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar, honey and mustard. Whisk in olive oil in a stream and season to taste. Gently toss sweet potato slices and scallions with vinaigrette.
POTATO SALAD WITH MUSTARD VINAIGRETTE
Categories Mustard Potato Side Fourth of July Picnic Super Bowl Quick & Easy Vinegar Summer Party Shallot Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
- While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
- When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
- Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.
MUSTARD-VINAIGRETTE ROASTED POTATO SALAD
Skip the mayo and the dairy in an updated version of potato salad that's sure to be a hit at your next picnic. Serve it warm the day it's made, or let the flavors deepen in the refrigerator overnight.
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. In 13x9 pan, toss together potatoes, garlic, oil, salt and pepper. Roast uncovered about 30 minutes, stirring halfway through, until potatoes are golden and tender.
- In medium bowl, whisk together mustard, lemon juice and honey. Add roasted potatoes; including garlic, oil and parsley. Using a rubber spatula, stir mixture until potatoes are coated. Let stand 15 minutes to marinate before serving, or cover and refrigerate overnight. Serve warm or cold.
Nutrition Facts : ServingSize 1 Serving
ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly., In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 192mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 5g protein.
POTATO SALAD WITH DIJON VINAIGRETTE
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.
Provided by William Norwich
Categories casseroles, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams
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