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Sweet Potato Salad
This recipe is in categories Licence to cook, Salads, Side dishes, Vegetarian,
About this recipe:
Skills needed: chopping, draining, using the hob, combining ingredients
Processes required: chopping, top and tailing, simmering, draining
Cooling time and 5-10 minutes assembling
Number of servings:
4 as a side dish.
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
Making and cooking it
- 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