i need a receipe for potatoe salad made w/ sweet potatoes?

Answer 1

Sweet Potato Salad
2 pounds sweet potatoes
1-1/2 cups mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 hard-cooked eggs, chopped
1-1/2 cups finely chopped celery
8 green onions, sliced
Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=8480

Savory Sweet Potato Salad
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9796
Sweet Potato Salad
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=5787
Caribbean Pork & Sweet Potato Salad
Curry Ham-Sweet Potato Salad
Pear Yam Salad
Sweet Potato Salad
Tropical Sweet Potato Salad
http://www.sweetpotato.org/recipes.php?action=by_category&category_id=11

Answer 2

Santa Fe Sweet Potato Corn Salad

Ingredients:

2 cups peeled, diced NC sweet potatoes (about 2 medium sweet potatoes)
1 1/2 cups corn kernels
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Santa Fe Dressing (recipe follows)
1 1/2 cups cooked black beans (optional)

Preparation:

Blanch diced sweet potatoes and corn in boiling water for 3 minutes until just tender. Drain and cool.

In a medium glass bowl mix sweet potatoes and corn with chopped onion, feta cheese and parsley. Toss with a portion of the dressing, adding more as needed. Add black beans if desired. Refrigerate at least 1 hour to blend flavors.

Santa Fe Dressing

Ingredients:

1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin

Preparation:

Combine ingredients together in a small bowl.




Roasted Onion and Sweet Potato Salad

This is an unusual potato salad, one that goes well with any pork dish. I love the caramelized flavor of the roasted onions combined with the hearty mustard, zesty bell pepper and savory thyme!

Makes 8 servings

Ingredients:

Roasted Sweet Potatoes and Onions:

4 large sweet potatoes
vegetable oil
coarse salt
1 medium onion, thinly sliced lengthwise (with the grain)

Dressing:

3 strips thick-cut bacon
1/3 cup vegetable oil
3 tablespoons whole-grain mustard
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar

Salad Components:

reserved crumbled bacon
1/4 cup diced green bell pepper
salt and pepper to taste

Preparation:

Roast the Sweet Potatoes and Onions:

Adjust the baking rack to the center of the oven and preheat to 350 degrees F.

First, scrub the sweet potatoes and dry with paper towels. Prick each one with a fork two or three times across the top and place them on a baking sheet; rub with a little oil and sprinkle with salt. Transfer to the preheated oven. After 25 minutes of baking, scatter the sliced onions over and around the potatoes.

Second, continue to cook until the potatoes are done but firm and the onions are caramelized, 15 to 20 minutes more. Remove the baking sheet from the oven and allow the potatoes to cool, then peel away the skin and cut into small cubes.

Make the Dressing:

Brown the bacon strips and drain on paper towels, then crumble, set aside. To the bacon grease left in the pan, add the vegetable oil, mustard, cider vinegar and brown sugar. Whisk together thoroughly.

Assemble the Salad:

Fold the diced sweet potatoes and roasted onions in a mixing bowl with the crumbled bacon and bell pepper. Season with a little salt and pepper. Pour the dressing over and toss together gently. Refrigerate, covered, until ready to serve.

Answer 3

Deviled Potato Salad

5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish

Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Answer 4

Jamaican Sweet Potato Salad - Recipe

Simple Solution
Next time you’re asked to bring potato salad to the picnic or barbecue, try this to-die-for Caribbean version, where sweet and white potatoes combine beautifully with Dijon mustard, red onion, cucumber, peanuts, and lime.

Sweet potatoes add nutritional zip to an old standby, and this version uses healthful olive oil instead of mayonnaise so it’s much lower in fat and calories. Plus you’ll love the lively flavor.

INGREDIENTS

1 large russet potato, peeled and cut into quarters
1 large sweet potato, peeled and cut into quarters
1 cup corn kernels (from about 1 1/2 ears, or use frozen, thawed)
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro
1 garlic clove, pressed or finely minced
3 tablespoons olive oil
salt and freshly-ground black pepper, to taste
1 cucumber, peeled and cut in half lengthwise, then sliced into thin half-moons
1/2 red onion, thinly sliced
1/4 cup dry-roasted, unsalted peanuts, finely chopped

1. Place the russet potato quarters into a large saucepan, cover with salted water, and bring to a boil. Simmer potato over medium heat for 10 minutes. Add sweet potato quarters and cook around 15 minutes longer. Test with a fork for doneness; potatoes should be cooked through but not breaking apart. Add corn kernels and cook another 30 seconds, then drain vegetables in a colander. Fill saucepan with cold water and add vegetables, leaving them for 5 minutes to stop cooking.

2. To make vinaigrette: In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly add oil while whisking, then salt and pepper to taste.

3. Drain vegetables and cut potatoes into 1-inch cubes. Add potatoes, cucumber, and onion to vinaigrette in bowl and toss well.

4. Serve salad at room temperature or chilled. Just before serving, toss in peanuts.

Serves 6.Helpful Hints
If you cover it well, this salad will keep for 3 days in the refrigerator.

Answer 5

www.foodnetwork.com has several sweet potatoe salad receipes. Just type in sweet potatoe salad into their search engine.

Answer 6

Try Allrecipes.com

Answer 7

Yummmmmmmmmmm. When you get one, let me know!

mb