Sweet Potato Salad

Sweet Potato Salad is a nice change from or welcome addition to a classic potato salad.  Cooked sweet potatoes mix well with other salad vegetables and also with fruit and nuts.  Everything is combined with salad dressing or mayonnaise for a pleasing side dish for any family meal or barbecue.  For those of you who follow a vegan diet, just substitute a vegan dressing for the mayonnaise or salad dressing.  

I don't make this Sweet Potato Salad very often as we usually eat our sweet potatoes mashed hot with our dinner or supper but every once in a while I decide to switch up the salads and use the sweet potato instead.  

The other day when I was making this I was hit with a light bulb moment when I thought of adding the curry powder.  I was tasting the salad and chewing down on the raisins and apple and curry just popped into my head.  I rummaged through the cupboard and found a can of the stuff (that should probably be replaced with a fresh can) and added a teaspoon to the mix.  How nice!  Yum!  I asked Don if he liked the curry powder added but his taste buds are not overly developed and he didn't realize I'd changed anything, ha, ha. Curry powder is not particularly strong or hot so it only gives a nice hint of the flavour.  

Although I serve this as a side dish it also makes a nice light lunch or supper served in larger portions with bread or rolls to round out the meal. 

Printable recipe at bottom of post.

Sweet Potato Salad
3 cups cooked sweet potatoes, diced
2 medium unpeeled red apples, diced
1 cup celery, sliced
¼ cup red or mild onion, finely diced or minced
½ cup raisins
½ cup nuts, chopped (walnuts, pecans or almonds)
Juice of 1 lemon or 2 tablespoons
1 cup salad dressing or mayonnaise
1 teaspoon sugar if using mayonnaise, optional
½-1 teaspoon curry powder, optional
Salt to taste, if needed, optional

Mix all ingredients together with the sweet potatoes, tossing lightly to combine. Refrigerate and serve chilled.

Makes 6-8 side dish servings.

Peel and dice sweet potatoes.  Measure with cup flowing over as the sweet potatoes shrink when cooked.

 Cook in lightly salted water until just tender. Drain and cool to room temperature.

Prepare the remaining ingredients by dicing the apples, slicing the celery, chopping the nuts and mincing the onions and measuring everything into a large bowl.

 Mix everything together.

 Add any optional ingredients like sugar, salt or curry powder.  

 Chill for a few hours and serve in a pretty bowl.

A delicious addition to your salad bar.

print recipe

Sweet Potato Salad

by Lois Gill August-20-2017

Sweet potatoes mixed with vegetables, fruit and nuts makes an excellent side dish for your next barbecue or picnic.

Ingredients

• 3 cups cooked sweet potatoes, diced
• 2 medium unpeeled red apples, diced
• 1 cup celery, sliced
• ¼ cup red or mild onion, finely diced or minced
• ½ cup raisins
• ½ cup nuts, chopped (walnuts, pecans or almonds)
• Juice of 1 lemon or 2 tablespoons
• 1 cup salad dressing or mayonnaise
• 1 teaspoon sugar if using mayonnaise, optional
• ½-1 teaspoon curry powder, optional
• Salt to taste, if needed, optional

Instructions

Mix all other ingredients together with the sweet potatoes, tossing lightly to combine. Refrigerate and serve chilled.

Details

Prep time: 20 mins Cook time: Total time: 25 mins Yield: 6-8 side dish servings