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Sweet potato salad

I can eat a portion of sweet potato more easily than white potato. Does anyone make a sweet potato salad? I'd love to hear what you use to make it really good.

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  1. andouille sausage, green onions, fresh herbs, fresh OJ, chipotle peppers, roasted red peppers...

    1. black beans, cilantro, green onions, just enough mayo to bind, srichacha to taste. Those crispy fried onions (used for the iconic green bean casserole) are a tasty garnish.

      Sometimes I add leftover salmon to the salad.

      1. I make a potato salad with 1/2 sweet, 1/2 yukon golds, add chopped red onion, raisins (plumped in some rum or water if you like), then dressed with a mix of major greys chutney, a little sherry vinegar and mayo; Delish!

        1. I haven't tried this, but I want to make as it looks very good!! I would probably use all sweet potato myself....

          http://glutenfreegoddess.blogspot.com...

          1. I use half and half sweet potatoes and Japanese yams.

            2 Replies
            1. re: ipsedixit

              The Japanese yams are yellow, no? I've eaten them as Japanese sweet potatoes, and I loved them. There are so many varieties of sw. potatoes, but I have access to maybe 2 sorts, sometimes 3 most of the time.

              1. re: sueatmo

                Yes, Japanese yams are yellow-ish.

                1. re: goodhealthgourmet

                  Are the sweet potatoes roasted or boiled, ghg?

                  1. re: HillJ

                    roasted, or even better, grilled.

                    render diced bacon in olive oil, remove the bacon to drain, and saute thinly sliced shallots or red onion in the bacony oil until golden*, adding minced fresh thyme toward the end. whisk in dijon mustard, balsamic, apple cider or sherry vinegar (balsamic or cider if you like it a bit sweeter), and salt & pepper to make the vinaigrette. toss potatoes in the vinaigrette along with the reserved bacon, and garnish with minced fresh flat-leaf parsley.

                    *alternatively you can roast or grill the onions along with the potatoes.

                    1. re: goodhealthgourmet

                      about how much vinegar and bacon would you estimate you use there? sounds delicious :)

                      1. re: westernmeadowlark

                        i had a feeling someone would ask me that, and i usually just wing it and go by taste! if i had to guesstimate, i'd say i probably use a scant ounce (or a good slice) of bacon per Tbsp of vinegar. and i like to keep the flavor of the vinaigrette pretty sharp/assertive for this, so the end ratio of fat:vinegar is close to 1:1, with a healthy dose of mustard.

                2. I've only had sweet potato salad where the potatoes were roasted not boiled ahead and then tossed with a mix of sauteed veggies (green beans, red peppers) and served with a warm dressing. sueatmo, are you looking for a cold sweet potato salad?

                  2 Replies
                  1. re: HillJ

                    I guess I am looking for ideas. I could visualize sweet potatoes tossed with sauteed greens when I read your post. (I know you were talking about different veggies.) I tried a sweet potato salad last week, and it was superb. I would like to experiment further. I thought perhaps others were doing same.

                    1. re: sueatmo

                      Please share the outstanding sweet potato salad you enjoy recently. I can't' say that I've had much experience eating various sweet potato salads.

                  2. With caramelized onions and bacon pieces, then a light tahini dressing. It's lovely.

                      1. just saw this and thought it might be of interest:
                        http://projects.washingtonpost.com/re...

                        the photo looks a little blah, but the recipe sounds good!

                        1 Reply
                        1. re: goodhealthgourmet

                          I'm a real purist with it comes to lentils. I enjoy them hot/cold, but alone (maybe a touch of fresh herb or a tiny amt. of green onion) and when it comes to sweet potatoes won't eat them without some other add-ins....so this recipe hit me as an interesting way to combine my two peeves.

                        2. My version is a little sweet, almost a dessert really, but I love it... roasted sweet potato, dried cranberries, chopped rosemary, chevre, pepitas, black pepper, and an olive oil and maple syrup (just a tiny bit) dressing.

                          3 Replies
                          1. re: Manybears

                            Manybears do you serve that combo warm, room temp? Is the dressing warmed? I like the combination of flavors but I can't imagine eating it cold.

                            Generally speaking I don't enjoy sweet potatoes cold and when I was reading though the earlier potato salad thread there was a definite difference btwn cold and warm potato salad preference (hence the ingredient list).

                            Does anyone enjoy cold sweet potato salad? If so, how do you prepare one.

                            1. re: HillJ

                              I usually eat it at room temperature where the flavours are a bit better but I have done cold and it's still ok (leftovers right from the fridge). I kind of like cold roasted sweet potatoes though!

                              1. re: Manybears

                                I'm going to give your recommendation a try. Room temp for me but I really liked the compliment of flavors and light dressing suggested. Thanks!

                          2. Just had one at lunch today. Roasted sweet potatoes, red peppers, citrus and green onions. It was really good.