Sweet Potato Salad
Sweet Potato Salad
Wash the sweet potatoes and put into a pan of cold water.
Bring to the boil, then simmer for 30-35 minutes.
Drain and cool the potatoes. Peel by pinching the skin off.
Allow to finish cooling if needed.
Slice the potatoes into chunks.
Put the chunks into the mixing bowl.
Wash, top, tail and chop the spring onion.
Add the chopped onion to the mixing bowl.
Add the low fat mayonnaise.
Mix through, add the lemon juice and mix again.
Keep in the fridge until needed. Serve the same day.
Skills needed: chopping, draining, using the hob, combining ingredients
Preparation Time: Cooling time and 5-10 minutes assembling
Cooking Time: 30-35 minutes
Number of servings: 4 as a side dish.
Serving suggestions: Serve as part of a picnic or to accompany cold meats or quiche.
This is a vegetarian recipe
This recipe is a nice twist on a classic potato salad. You can use any sweet potato, the orange or yellow flesh gives the salad a lovely colour and the flavour is great. Cooking the sweet potatoes in their skins keeps the potato firm and not watery.
You could, of course, use ordinary potatoes, in which case you will need to reduce the cooking time to about 20 minutes. You could use lime juice instead of lemon or chives in place of the onion. Pesto is a good alternative dressing too. We have even tried making potato salad with tinned potatoes in an emergency, this works well but the flavour isn't quite as good.
- 2 sweet potatoes
- 1 spring onion
- 1-2 dessert spoons low fat mayonnaise
- 1/4 lemon or 1/2 teaspoon lemon juice
- Chopping board
- Vegetable knife
- Medium mixing bowl
- Dessert spoon
- Rinse the sweet potatoes - if they are very grubby they may need a quick scrub.
- Put them whole into a pan of cold water, bring to the boil
- Simmer for 30-35 minutes.
- Drain the water using a colander.
- Leave the potatoes to cool a little (If you are in a hurry you can fill the pan with cold water to cool the potatoes faster)
- Once they are cool enough to handle, you can pinch the skins off with your fingers. It should come away quite easily
- Leave the skinned potatoes until they are cold
- Slice the potatoes into chunks. Put in the mixing bowl
- Wash, top, tail and slice the spring onion. Add to the bowl
- Add the mayonnaise and a squeeze of lemon juice
- Keep in the fridge until needed. Serve the same day
If you tried this recipe and liked it, tell us about it
Add a comment
|Name: Christian||21st August 2012|
|I learned from my mohter in law a long time ago to stab the hot potato with a fork in your left hand and use a serrated knife to peel the skin off the hot potato. She was very much a southern cook. hope someone finds this helpful. I do this for potato salad and also mashed potatoes. Keeps the potatoes from getting to watery with leaving the skin on during the boiling process.|
|Required fields are bold|