Best 5 Half Red Half Sweet Potato Salad Recipes
**Half Red Half Sweet Potato Salad: A Vibrant and Nutritious Medley of Sweet and Savory Flavors**
Indulge in a culinary delight that tantalizes your taste buds and nourishes your body with the Half Red Half Sweet Potato Salad. This vibrant dish is a harmonious blend of sweet and savory flavors, featuring a symphony of roasted red potatoes, tender sweet potatoes, and a medley of crisp vegetables, all tossed in a tangy and flavorful dressing.
**1. Classic Half Red Half Sweet Potato Salad:** Embark on a classic culinary journey with this timeless recipe. Perfectly roasted red and sweet potatoes are combined with celery, onion, and a zesty dressing, resulting in a simple yet satisfying salad that complements any meal.
**2. Greek-Inspired Half Red Half Sweet Potato Salad:** Experience a Mediterranean twist with this Greek-inspired variation. Roasted potatoes are tossed with Kalamata olives, crumbled feta cheese, and a tangy lemon-herb dressing, creating a vibrant and flavorful salad that transports you to the sun-kissed shores of Greece.
**3. Southwestern Half Red Half Sweet Potato Salad:** Embark on a culinary adventure with this Southwestern-inspired creation. Roasted potatoes are infused with a blend of chili powder, cumin, and paprika, then tossed with black beans, corn, and a creamy avocado dressing, resulting in a vibrant and flavorful salad that packs a punch.
**4. Asian-Inspired Half Red Half Sweet Potato Salad:** Discover the exotic flavors of Asia with this Asian-inspired rendition. Roasted potatoes are coated in a sweet and savory sauce made with soy sauce, rice vinegar, and sesame oil, then tossed with shredded carrots, red cabbage, and a sprinkling of sesame seeds, creating a harmonious balance of sweet, savory, and umami flavors.
**5. Vegan Half Red Half Sweet Potato Salad:** Delight in a plant-based version of this classic dish with the Vegan Half Red Half Sweet Potato Salad. Perfectly roasted potatoes are combined with a variety of vegetables, including broccoli, cauliflower, and bell peppers, and tossed in a creamy and tangy tahini dressing, resulting in a nutritious and satisfying salad that caters to vegan and non-vegan palates alike.
RED AND SWEET POTATO SALAD
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
MOM'S SWEET POTATO SALAD
My mother used to make this potato salad. We all liked it back then- and now my family likes it, too!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 436mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.
RED-LEAF SALAD WITH ROASTED SWEET POTATOES
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
- Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Nutrition Facts : Calories 257 g, Fat 13 g, Fiber 5 g, Protein 8 g
SWEET POTATO SALAD
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions
Provided by Sarah Cook
Categories Lunch, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
- When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.
Nutrition Facts : Calories 252 calories, Fat 6.2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45.7 grams carbohydrates, Sugar 17 grams sugar, Fiber 6.7 grams fiber, Protein 2.7 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Choose the right potatoes: For the best results, use a combination of red and sweet potatoes. Red potatoes hold their shape well and have a slightly waxy texture, while sweet potatoes are soft and slightly sweet.
- Cook the potatoes properly: To prevent the potatoes from becoming mushy, cook them until they are just tender. You can boil, steam, or roast the potatoes.
- Let the potatoes cool: Before assembling the salad, let the potatoes cool slightly so that they are easier to handle.
- Use a light dressing: A light dressing will allow the flavors of the potatoes to shine through. A simple vinaigrette or a Greek yogurt dressing are both good options.
- Add some crunch: Add some chopped nuts, seeds, or croutons to the salad for a bit of crunch.
- Serve immediately: Potato salad is best served immediately after it is made. However, you can store leftovers in the refrigerator for up to 3 days.
Conclusion:
Half Red, Half Sweet Potato Salad is a delicious and versatile salad that can be served as a side dish or a main course. It is packed with flavor and nutrients, and it is sure to please everyone at your table. With its combination of red and sweet potatoes, light dressing, and crunchy toppings, this salad is a perfect way to enjoy the best of both worlds.
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