Sweet Potato Salad
Sweet Potato Salad is a gluten free and lacto ovo vegetarian salad. For 90 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 11g of fat, and a total of 256 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 25 minutes. 8 people have tried and liked this recipe. It is perfect for The Fourth Of July. It is brought to you by Foodnetwork. If you have apple cider vinegar, scallions, hot sauce, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Grilled Sweet Potato Salad with Sweet and Sour Bacon Dressing, Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Sweet Potato and Sausage Stew: End World Hunger One Sweet Potato at a Time.
Servings: 8
Preparation duration: 25 minutes
Ingredients:
2 teaspoons apple cider vinegar
2 tablespoons minced fresh chives
1/2 teaspoon hot sauce, such as Tabasco
1/2 cup mayonnaise
2 teaspoons orange zest
1/2 cup plain Greek yogurt
1 red pepper, finely diced
Salt and pepper
1/2 cup diced scallions (about 6)
4 large sweet potatoes
Equipment:
pot
bowl
Cooking instruction summary:
Watch how to make this recipe. Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.
Step by step:
1. Watch how to make this recipe.
2. Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes.
3. Drain and set aside to cool.
4. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce.
5. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated.
6. Add salt and pepper to taste. Best served chilled.
Nutrition Information:
covered percent of daily need
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