Warm Sweet Potato Salad

 Posted by on October 21, 2013 at 8:36 pm  *AUTUMN, *WINTER, SALADS, VEGETABLES, VEGETARIAN  Add comments
Oct 212013
 

 

Just take a look at how bright and sunny this sweet potato salad came out! I believe that this great dish can be enjoyed not just over the summer, but its vibrant orange color makes it great for the Fall as well. Not just the Fall at that, in the Winter the solar hues of the salad brighten up the table and day. I believe that this is a great and savory alternative to the traditional Potato salad.

The idea to create a sweet potato dish came to when I was making my Mexican salsa verde. At the time I had the thought that it would be great to use this sauce in a potato creation. Since the salsa verde is Mexican in origin it only made sense to me to use sweet potatoes. The resulting combination called for more Central American flavors; thus corn, jalapenos, and coriander got added to the mix. The texture of the salad came out incredibly varied: juicy peppers, crunchy carrots and corn, as well as soft smooth sweet potato. The multi layered taste was just as complex as the textures. My husband, a skeptic of the boiled sweet potato, was not too keen on it at first, at first…but then when he tried it, he was seen eating it by the fork full and then time and time again!

 

    

6-8 servings

Ingredients

  • 2 sweet potatoes
  • Kernels of one cooked corn (preferably grilled, or 1 can, drained)
  • 1 stick of celery, chopped
  • 1 bell pepper, chopped (I used ½ red and ½ green pepper )
  • 1 carrot, finely chopped
  • 1 small shallot, finely chopped
  • 1 small clove garlic, minced
  • 1 jalapeño or fresno chili, finely chopped
  • 4 tbsp finely chopped cilantro
  • Salt
  • Black ground pepper
  • 1 tbsp lime juice
  • 4-6 tbsp olive oil extra virgin (or more, to taste)

 

 

Preparation 

Peel and cut potatoes into large chunks.

Boil potatoes in salted water until they are almost cooked. Drain off the water. Let the potatoes cool until warm to the touch. Cut into cubes.

Mix all the vegetables, but potatoes, in a large bowl.

Add warm potatoes, salt, pepper, cilantro, lime juice, and olive oil.

Stir, garnish with cilantro and drizzle with salsa verde, if desired.

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  • Note:

Leftovers of the salad could be reheated in the microwave until slightly warm to the touch.

 

 

Cook with pleasure!

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