Sunnysweetpotatosalad Food

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SMASHED POTATO SALAD

2022-08-19



Smashed Potato Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients:

  • 2 1/2 pounds small yellow potatoes, halved or quartered if large
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons country Dijon mustard or Dijon mayonnaise
  • 1 tablespoon sherry or champagne vinegar
  • 2 small or 1 large shallot, finely chopped
  • 1 jalapeno, seeded and finely chopped

Steps:

  • Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
  • Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.

PERFECT POTATO SALAD

2022-08-19



Perfect Potato Salad image

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 15h40m

Yield 12

Number Of Ingredients 15

Ingredients:

  • 3 pounds large russet potatoes
  • ¼ cup kosher salt
  • 10 cups cold water
  • ½ cup finely diced celery
  • 2 tablespoons finely diced sweet onion
  • 2 tablespoons chopped fresh parsley
  • 3 large hard-boiled eggs, peeled and cut into chunks
  • 1 teaspoon chopped fresh chives for garnish
  • 1 pinch paprika for garnish
  • 1 ¼ cups mayonnaise, or more if needed
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • cayenne pepper to taste

Steps:

  • Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
  • When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
  • Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
  • Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g

SUNNY SWEET POTATO SALAD

2009-06-05



Sunny Sweet Potato Salad image

A perfect match with Jerk Chicken and Jerk Pork Ribs From All Around The World Cookbook by Sheila Lukins

Provided by Charlotte J

Categories     Yam/Sweet Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients:

  • coarse salt, to taste
  • 2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
  • 2 idaho potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
  • black pepper, fresh ground to taste
  • 1 cup mayonnaise
  • 3 tablespoons mango chutney, finely chopped
  • 2 -3 tablespoons curry powder, best-quality
  • 4 scallions, thinly sliced on the diagonal (3-in green left on)
  • 1 tablespoon flat leaf parsley, chopped

Steps:

  • Bring 2 medium-size pots of salted water to a boil.
  • Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
  • Do not over cook sweet potatoes.
  • Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
  • Drain both potatoes and combine in a bowl with salt and pepper.
  • Dressing:.
  • Mix together mayonnaise, chutney and curry powder.
  • Gently mix with potatoes with a rubber spatula.
  • Fold in the scallions and parsley.
  • Serve at room temperature.
  • This salad keeps covered in the refrigerator for up to 2 days.

Nutrition Facts : Calories 191.2, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 232.2, Carbohydrate 24.4, Fiber 2.9, Sugar 3.9, Protein 2.2

Top Asked Questions

  1. What is a sweet potato salad with Oomph?
    This is a Sweet Potato Salad with oomph! With roasted sweet potato, baby spinach, wild rice, feta and almonds drizzled with a honey lemon lemon sauce, there’s a great variety of textures and flavours. You’ll happily scoff down a giant bowl for dinner, take leftovers to work the next day, you’ll feel full, you’ll feel good, and you won’t miss meat!
  2. What do Southerners eat for potato salad?
    Most Southerners have their family recipe for potato salad, and there are different versions of it all over the South. This is my mom’s recipe that calls for main ingredients russet potatoes, hard-boiled eggs, sweet pickles, sweet onion, and celery. Amongst a host of flavorful seasonings. A favorite among children and adults alike.
  3. What is Soul Food Potato Salad?
    Soul food potato salad is a southern potato dish black people take very, very seriously. It's so serious that there's even a movie about it! Southern potato should be full of flavor, not dry or soupy. The potatoes shouldn't be too huge or too small. Using the right type of potato and cooking it just right is important too.
  4. Is potato salad a “Southern dish”?
    Like so many other dishes, Potato Salad is one of those dishes that determines just how good of a “Southern Cook” you really are. Naturally, I always thought Mama’s was the best. When the big Family Reunion decided to publish a family cookbook of recipes back in 1999, Potato Salad like this wasn’t included.

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