Sweet Potato Salad

in Bell peppers, Jams, Pecans, Potatoes, Salad dressings/Vinaigrettes, Salads, Side Dish on Thursday, March 8, 2012

I’m drooling over this recipe I have not made yet. I love sweet potatoes but am the only one at this address who does so I’m imagining how delicious it must be.

This is from Heirloom Cooking by Brass Sisters. Here’s what they say about it: “This colorful, tasty salad is perfect for autumn gatherings. We suggest that you start this salad early in the day so that the flavors will come together. Steam the sweet potatoes the night before. The sweet potatoes should still be a bit firm when you make the salad.”

I think this would be a great salad for summer also. It’s a cold salad with a delicious vinaigrette that would be tasty with chicken, seafood or even a burger from the grill. As soon as I have a sweet potato lover over for a meal, I will be trying this.

Sweet Potato Salad

For salad:

3 pounds sweet potatoes, peeled and cut into 2-inch chunks

¼ cup orange marmalade

¼ cup apricot jam

1 cup diced red bell pepper

1 cup toasted pecans, coarsely chopped

For vinaigrette:

¼ cup extra-virgin olive oil

1 tablespoon apple cider vinegar

1/3 cup orange juice

1 tablespoon prepared mustard

½ teaspoon kosher salt

¼ teaspoon coarsely ground black pepper

2 cloves garlic, minced, or ¾ teaspoon garlic powder

1/8 teaspoon hot pepper flakes

Grated zest of 1 orange

Method:

To make the salad:

Place sweet potatoes in a steamer basket set over simmering water.

Cover and steam about 20 minutes. They should still be a bit firm.

Remove to a large bowl and allow to cool.

When cool enough to handle, cut potatoes into 3/4-inch dice and return to bow.

Add orange marmalade, apricot jam, and red pepper and toss to coat.

To make vinaigrette:

Place oil, vinegar, orange juice and mustard into a container with a cover.

Cover and shake to combine.

Remove cover and add salt, black pepper, garlic, hot pepper flakes and orange zest.

Replace cover and shake to combine.

Pour vinaigrette over salad and stir gently with wooden spoon.

Place in a large bowl, cover and refrigerate for at least 4 hours to allow flavors to marry.

Remove salad from refrigerator 15 minutes before serving.

Serve sprinkled with pecans.

Brass Sisters tips:

Do not use baked sweet potatoes for this salad.

Do not mix pecans into salad or they will become soggy.

How does this salad sound to you ~ good for a summer meal?

This entry was posted on Thursday, March 8, 2012 at 4:08 AM and is filed under Bell peppers, Jams, Pecans, Potatoes, Salad dressings/Vinaigrettes, Salads, Side Dish. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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