Sweet Potato Salad

May 24, 2011 at 7:31 pm 5 comments

The weather is warming up and it’s about to be grilling season! With Memorial Day weekend fast approaching, I thought I would share a potato salad recipe with a Southern-ish twist. I’ve adapted the recipe from Gina Neely’s version seen on Down Home with the Neelys on Food Network. Instead of traditional potato salad, try this dish at your next potluck or picnic for a side that pairs nicely with grilled entrees, burgers or sandwiches.

Sweet potatoes are a nutritional powerhouse and are praised as themost nutritious vegetable“, according to nutritionists at the Center for Science in the Public Interest (CSPI). They’re loaded with carotenoids, vitamin C, potassium, and fiber, so you can fill good about eating your taters!


Sweet Potato Salad
(adapted from Gina’s Sweet Potato Salad)

Ingredients 

2 pounds sweet potatoes, peeled and cut into cubes
1/2 onion, finely chopped (I used red onion)
1 red bell pepper, seeded and finely chopped
4 green onions, thinly sliced
1/4 cup Vegenaiase (mayo or LF mayo would work here too)
3-4 Tbsp of plain greek yogurt (or omit for vegan preparation and increase Vegenaise)
1/2 lime, juiced
1 tsp smoked paprika, or to taste (I love the taste of smoked paprika)
1/2 to 1 tsp ground cumin
a dash of cayenne pepper or to taste, optional
Salt and freshly ground black pepper

Directions

1. Add the sweet potatoes to a large pot of cold salted water*. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.
2. Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
3. In a separate bowl, add the Vegenaise, yogurt, lime juice, smoked paprika, cumin, garlic and salt and pepper, to taste. Whisk or stir to combine, pour over the potatoes and veggies and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

*If you add potatoes to a pot of boiling water, they will cook from the outside in, and you will usually wind up with a potato still raw in the middle.

Recipes Notes: If you prefer a slightly sweeter version, add a 1/2 teaspoon or so of agave, honey or sugar to taste.

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Entry filed under: Gluten Free, Refined Sugar Free, Sides and Snacks, Soups and Salads, Vegan, Vegetarian. Tags: , , , , , .

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5 Comments Add your own

  • 1. Leanne @ Healthful Pursuit  |  May 25, 2011 at 7:35 am

    We treat every season as grilling season in Alberta. haha I can remember my Dad going out to the deck in the DEAD of winter with snow boots, a big jacket, and snowboarding gloves to warm up the grill. We love our beef I suppose! This salad looks fantastic!

    Reply
  • 2. Dannie  |  May 9, 2012 at 5:39 pm

    I know this is an old post, but I wanted to let you know that we tried this recipe tonight and it was AWESOME! My husband is not typically a big fan of taking classics and swapping things out to ‘healthify’ things, but this got two thumbs up on the first bite :)

    Reply
  • 3. best breadmaker  |  April 26, 2013 at 11:21 am

    I would like to thank you for the energy you’ve put in writing this blog. I am looking to see otherblog post from you in the future. please also excuse my poor english as it is not my first language.

    Reply
  • 4. 56 Refreshing Summer Salads - Five in Ohio  |  June 22, 2013 at 12:38 pm

    […] 35. Sweet Potato Salad […]

    Reply
  • 5. Adelina Priddis  |  June 23, 2013 at 4:50 pm

    This looks really yummy! I’ll have to try it soon…but pinned it so I can find it again!

    Reply

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