Tag Archives: potato salad

Cooking Club: Sweet Potato Salad with Orange-Maple Dressing


We had an amazing cooking club at G’s last week with the theme of ORANGE and it was great! Everything we ate and drank (well, OK, until the glass of red wine I had there at the end), was orange, involved something orange or included actual oranges. Man, did the girls bring their A game! As usual, I guess… You can see several of the dishes previewed above, including lasagna, two types of carrot salads and a greek feta salad with orange. YUM.

I’ll start out with what I ended up making. I was going to go with savory stuffed sweet potatoes, but working late would have made that pretty tough, so I’ll have to do that some other time.  I had all these sweet potatoes, though, so I decided to set out looking for a sweet potato salad. I quickly found a vegan recipe that sounded interesting and delicious on Epicurious.com — and it was! I liked it, many of the ladies took leftovers and my squeeze polished off the rest for lunch the next day. So, I think those all count as glowing reviews! In the photo above, it’s sitting at about 1 o’clock if it’s not obvious what it is.

Dressing
• 1/4 c. extra-virgin olive oil
• 2 Tbsp. pure maple syrup
• 2 Tbsp. orange juice (This was less than the juice of one orange)
• 2 Tbsp. Sherry wine vinegar or balsamic vinegar (I chose the latter)
• 1 Tbsp. fresh lemon juice
• 2 tsp. minced peeled fresh ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Salad
• 6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes (I had regular ol’ sweet potatoes, not red-skinned yams, and I only used about 4 large ones. I have no idea how many pounds
• 1 c. chopped green onions
• 1 c. chopped fresh parsley (I fell a little short on parsley, but it was still good!)
• 1 c. pecans, toasted, coarsely chopped (I’m only now realizing I forgot to toast them and I think it was just fine.)
• 1/2 c. golden raisins
• 1/2 c. brown raisins

1. Whisk dressing ingredients in a small bowl and season with salt and pepper. 

2. Steam cubed sweet potatoes in batches for about 10 minutes each (I did a little longer) until tender, but not mushy. Transfer each completed batch to large bowl and allow to cool to room temperature before proceeding.

3. Add onions, parsley, pecans and raisins and toss, then add dressing and toss again. Season with salt and pepper if you like. It can sit for a couple of hours at room temperature and is best served at room temperature.
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Not your mama’s potato salad

I first had this potato salad a couple of months ago at D’s co-worker’s house. It was DELICIOUS. I decided it had to be part of our Father’s Day feast this week, so I finally got the recipe. I guess I don’t know the stats, but it’s got to be healthier for you than traditional potato salad, is more flavorful and is vegan — what’s not to love?

1 1/2 lbs. small red potatoes
2 c. corn fresh or thawed frozen
1/2 c. diced red onion
1/2 c. diced celery
1/3 c. olive oil
3 Tbsp. vinegar — the original recipe calls for cider, Val (who gave me the recipe) uses white balsamic and I used white wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbsp.  chopped fresh parsley
I also had some fresh dill at home, so I tossed a little in one portion and it was delicious — I might add it next time for fun, although the recipe totally doesn’t need it.
1. Boil potatoes about 15 min or until they easily fall off a fork. I used slight bigger potatoes and this still was enough time.

2. Cut potatoes into quarters/bite size pieces.

3. Add to all other ingredients in large bowl and stir well to coat

This is my new favorite potato salad for sure! I’m happy to have a go-to vinegar based cole slaw and now I’ve got this! Not only for health reasons, but vinegar-based salads are great for outdoor gatherings and barbecues — you don’t have to worry as much about refrigeration and what not.

Serves 8