Best 4 Sweet Potato Salad With Poppy Seed Dressing Recipes

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**Sweet Potato Salad with Poppy Seed Dressing**

Welcome to a delightful culinary journey as we explore the vibrant flavors and textures of sweet potato salad, a dish that combines the natural sweetness of roasted sweet potatoes with a symphony of fresh vegetables, herbs, and a tantalizing poppy seed dressing. This versatile salad, presented in three variations, offers a medley of flavors that will tantalize your taste buds and leave you craving more.

**Classic Sweet Potato Salad:** This traditional version features a harmonious blend of roasted sweet potatoes, crisp celery, crunchy red onion, and chopped hard-boiled eggs, all enveloped in a creamy mayonnaise dressing. The delicate sweetness of the sweet potatoes is beautifully complemented by the tangy dressing and the contrasting textures of the vegetables.

**Zesty Sweet Potato Salad:** For those who prefer a tangy kick, the zesty variation incorporates a vibrant lemon-tahini dressing. This dressing, made with fresh lemon juice, creamy tahini, and a hint of garlic, adds a delightful citrusy flavor to the salad. The addition of toasted pecans adds a nutty crunch that elevates the salad to a new level of deliciousness.

**Arugula Sweet Potato Salad:** This refreshing version combines roasted sweet potatoes with peppery arugula, tangy goat cheese, and a balsamic vinaigrette. The bitterness of the arugula and the tanginess of the goat cheese create a delightful balance against the sweet potatoes, while the balsamic vinaigrette adds a touch of sweetness and acidity.

No matter your preference, each variation of this sweet potato salad promises a unique and satisfying experience. Whether you're looking for a classic comfort food, a tangy twist, or a refreshing and light option, these recipes have something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the sweet, savory, and tangy flavors of sweet potato salad.

Here are our top 4 tried and tested recipes!

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

"I love sweet potatoes, so I'm always trying to come up with new ways to serve them. A few years ago, I was craving potato salad but only had sweet potatoes on hand. This is the result," shares Lisa Huff of Birmingham, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons chopped green onion
1 tablespoon real bacon bits

Steps:

  • Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.

Nutrition Facts : Calories 233 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

POPPY-SEED POTATO SALAD



Poppy-Seed Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

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.

FALL QUINOA SALAD WITH POPPY SEED DRESSING



Fall Quinoa Salad with Poppy Seed Dressing image

Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.

Provided by classyncasual

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

nonstick cooking spray
1 medium sweet potato, peeled and chopped
½ cup sliced Brussels sprouts
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup cold cooked quinoa
1 (8 ounce) can sliced beets
⅓ cup sweetened dried cranberries
½ cup white vinegar
⅓ cup white sugar
1 tablespoon minced onion
1 tablespoon poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
½ cup crumbled feta cheese

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
  • Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
  • Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
  • While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
  • Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
  • Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 53.4 g, Cholesterol 28 mg, Fat 15.7 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 1081 mg, Sugar 31.9 g

Tips:

  • For the best flavor, use sweet potatoes that are fresh and firm.
  • To save time, you can boil the sweet potatoes in advance and store them in the refrigerator for up to 3 days.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the sweet potatoes.
  • To make the poppy seed dressing, whisk together all of the ingredients until smooth. You can adjust the amount of honey or lemon juice to taste.
  • For a more flavorful salad, add some chopped nuts, such as walnuts or pecans.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This sweet potato salad with poppy seed dressing is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new salad recipe, give this one a try!

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