SWEET POTATO WALDORF SALAD
I came up with this recipe when I promised to bring a potato salad to a picnic but had no regular potatoes on hand. The sweet potatoes were there, so I revised my regular potato salad recipe and a new dish was born! Adding the apples was an inspired touch, and the dish was a hit.-Lois Jeffery, Chesterland, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place sweet potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, about 20 minutes. Drain and cool completely. , Peel potato and cube; combine with next five ingredients. In another bowl, combine mayonnaise, sour cream and lemon juice; pour over salad, and gently toss. Refrigerate, covered, at least 1 hour. If desired, serve on lettuce.
Nutrition Facts : Calories 294 calories, Fat 18g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein.
WALDORF SWEET POTATO SALAD
Make and share this Waldorf Sweet Potato Salad recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Toast walnuts in oven at 350 degrees until golden, about 10 minutes. Cool. Place walnuts, sweet potatoes, apple celery, grapes and blue cheese (if desired) in a large bowl.
- To make dressing, whisk apple juice, oil, vinegar, sugar and salt until blended. Pour over salad and toss well. Serve on a platter lined with red leaf lettuce.
WALDORF SWEET POTATO SALAD
Recipe is from the Sweet Potato Commission.
Provided by Daily Inspiration S
Categories Potato Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Toast the walnuts in oven at 350 degrees until golden, about 10 minutes (watch carefully). Cool nuts. Place walnuts, sweet potatoes, apple, celery, grapes and blue cheese in a large bowl.
- 2. To make the dressing, whisk apple juice, oil, vinegar, sugar and salt until blended. Pour over salad and toss well. Serve on a platter lined with red leaf lettuce.
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