We are sweet potato fans in our home . . . so while tinkering in the kitchen today canning plum jelly and apple sauce, this salad came to mind. My husband would want to add eggs, which you can do . . . along with celery and whatever other additives you like in potato salad, but he wasn't on hand to help . . . so I made it "Em style" I guess. Meaning that since I am not a huge egg and celery fan I avoided the two. This salad was really good. I will definitely try it again. It would be awesome to add red skin or yukon gold in with the sweet potatoes too. We'll have to try it that way next time!
Congrats Mutterlein on another teaching award! You are the bomb.com mom! Way to go!
Scrumdiddlyumptious Sweet Potato SaladRecipe by: Emily
3 lbs Sweet Potatoes, (4-5)
2 Scallions, diced
1 Red Bell Pepper, diced
1 1/4 cup Mayonnaise
1/4 cup Apricot Preserves
1 Tbsp reduced Sodium Soy Sauce
1 Tbsp Dijon Mustard
1 tsp Garlic powder
1/2 tsp Ginger
1.Peel and cube the sweet potatoes into bite size pieces. Boil potatoes in a large pot of salted water for 15-20 minutes or until fork tender but not mushy. Drain sweet potatoes and spread out on a baking sheet to cool in the refrigerator. While the potatoes cool prep the bell pepper, scallions, and mayonnaise dressing.
2.Whisk together the mayonnaise, apricot preserves, soy sauce, Dijon mustard, garlic powder, and ginger. Refrigerate until the potatoes are cooled and ready to dress.
3.Place the cooled sweet potatoes in a large bowl and add the scallions, red pepper and about half of the dressing to start with. Taste and add salt, pepper and more dressing if desired. Chill until serving. Enjoy!
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