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Sweet potato salad

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sueatmo Mar 17, 2012 08:42 AM

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. m
    Madrid RE: sueatmo Mar 17, 2012 09:33 AM

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

    1. meatn3 RE: sueatmo Mar 17, 2012 10:00 AM

      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. gingershelley RE: sueatmo Mar 17, 2012 11:28 AM

        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. jenscats5 RE: sueatmo Mar 17, 2012 03:54 PM

          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. ipsedixit RE: sueatmo Mar 17, 2012 09:45 PM

            I use half and half sweet potatoes and Japanese yams.

            2 Replies
            1. re: ipsedixit
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              sueatmo RE: ipsedixit Mar 18, 2012 05:38 PM

              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
                ipsedixit RE: sueatmo Mar 18, 2012 08:37 PM

                Yes, Japanese yams are yellow-ish.

            2. goodhealthgourmet RE: sueatmo Mar 18, 2012 05:54 PM

              two words: bacon vinaigrette.

              5 Replies
              1. re: goodhealthgourmet
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                sueatmo RE: goodhealthgourmet Mar 18, 2012 07:17 PM

                Well, that just sounds wonderful.

                1. re: goodhealthgourmet
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                  HillJ RE: goodhealthgourmet Mar 19, 2012 05:14 AM

                  Are the sweet potatoes roasted or boiled, ghg?

                  1. re: HillJ
                    goodhealthgourmet RE: HillJ Mar 19, 2012 06:57 AM

                    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
                      westernmeadowlark RE: goodhealthgourmet Mar 20, 2012 11:58 AM

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

                      1. re: westernmeadowlark
                        goodhealthgourmet RE: westernmeadowlark Mar 20, 2012 12:24 PM

                        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. h
                  HillJ RE: sueatmo Mar 19, 2012 05:16 AM

                  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
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                    sueatmo RE: HillJ Mar 19, 2012 03:02 PM

                    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
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                      HillJ RE: sueatmo Mar 19, 2012 05:34 PM

                      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. k
                    katecm RE: sueatmo Mar 19, 2012 09:35 AM

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

                    1. s
                      sr44 RE: sueatmo Mar 19, 2012 05:57 PM

                      This is terrific: http://www.nytimes.com/2009/09/30/din...

                      and very good for potlucks.

                      1. goodhealthgourmet RE: sueatmo Mar 20, 2012 10:05 AM

                        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
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                          HillJ RE: goodhealthgourmet Mar 20, 2012 11:30 AM

                          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. Manybears RE: sueatmo Mar 20, 2012 11:11 AM

                          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
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                            HillJ RE: Manybears Mar 20, 2012 11:27 AM

                            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
                              Manybears RE: HillJ Mar 20, 2012 11:39 AM

                              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
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                                HillJ RE: Manybears Mar 20, 2012 11:47 AM

                                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!

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                            alwayshungrygal RE: sueatmo Mar 20, 2012 01:32 PM

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

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