When warm temperatures arrive, few people want to spend extra hours in the kitchen whipping up elaborate meals. Many would rather be outside enjoying the great weather. That is why sandwiches, barbecues and picnic fare are so popular this time of year. What accompanies these outdoor foods? If you guessed salads, you’d be correct.
Potato salad, three-bean salad, coleslaw, and macaroni salad are go-to side dishes, which can be picked up at many grocery store deli counters. Yet, it is just as easy to make popular salads at home and have them chilled and ready for the next barbecue. Plus, homecooking makes it possible for recipes to be customized.
This recipe for “Sweet and Savory Sweet Potato Salad” from “Vegan Cooking for Beginners” (Publications International, Ltd.) from the PIL editors proves that russet, red or yellow potatoes are not the only ones that make delicious potato salads. Change the flavor profile and even the nutritional benefits with this sweet potato version.
Sweet and Savory Sweet Potato Salad
Makes 6 servings
4 cups cubed, peeled, cooked sweet potatoes (about 4 to 6)
3/4 cup chopped green onions
1/2 cup chopped fresh parsley
1/2 cup dried tart cherries
1/4 cup plus 2 tablespoons rice wine vinegar
2 tablespoons coarse mustard
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1. Combine sweet potatoes, green onions, parsley, and cherries in a large bowl; gently mix.
2. Whisk vinegar, mustard, oil, garlic, salt, and pepper in a small bowl until well blended. Pour over sweet potato mixture; gently toss to coat. Serve immediately or cover and refrigerate until ready to serve.
Note: You can cook the sweet potatoes in boiling water or in the oven
