Sweet Potato Salad
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Who thinks of sweet potatoes when you want potato salad? Well, now you will! This unlikely recipe is so good, you don't even need a cookout to make it!
Servings:
Calories: 193kcal
Ingredients
- 2 pounds sweet potatoes (approximately 4 medium-sized. Peeled and cut into 1-inch cubes)
- 1 red pepper (seeded and cut into a small dice)
- ½ red onion (large. Peeled and finely diced)
- ¼ cup parsley (finely chopped. Or 4 scallions, sliced)
- For the Dressing
- 3 tablespoons dijon mustard (or any mustard you like)
- 3 tablespoons ketchup
- 2 garlic cloves (peeled and minced)
- ¼ cup cider vinegar
- 1 tablespoon Worcestershire Sauce
- 1 lime (zest only)
- 2 tablespoons lime juice
- ½ cup olive oil
- salt
- pepper
Instructions
- In a stock pot, cover the sweet potatoes with water, and boil for 8-10 min. You should be able to pierce them with a fork, but still feel some resistance. They shouldn’t fall apart. Don’t over cook! Place a tray of ice cubes in a large bowl (almost) filled with water When potatoes are cooked, drain them in a colander and place them into the ice bath. When the potatoes have cooled, drain them well, and place them in a large, dry bowl
- Add peppers, onion and parsley, and gently combine
- Make the dressing by whisking together all of the dressing ingredients except for the olive oil. Add one teaspoon of salt and ½ teaspoon pepper. Slowly whisk in the olive oil
- Pour the dressing over the potatoes and refrigerate until chilled through. Adjust the flavor with salt, pepper and vinegar, if needed
Nutrition Facts
Sweet Potato Salad
Serving Size
10 g
Amount per Serving
Calories
193
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Sodium
165
mg
7
%
Potassium
397
mg
11
%
Carbohydrates
23
g
8
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
13402
IU
268
%
Vitamin C
23
mg
28
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.