This is a great twist on the classic white potato, mayonnaise based salad. My salad is a healthier version made with sweet potatoes and no mayo! It’s easy to make and the recipe can be doubled or tripled to serve a crowd. A great Summer salad and so colorful, too, on your Fall dinner table. This recipe serves 4-6 and is Dairy Free, Vegan and Gluten Free.
6 small to medium-sized sweet potatoes, washed ,peeled and boiled until fork tender
4 stalks of celery, washed chopped into very small pieces
1 red pepper,diced
1/2 of small red onion, chopped
2 cloves garlic,minced
1 bag kale leaves -chopped
Extra Virgin Olive Oil
White Balsamic Vinegar
1/4 teaspoon Dijon Mustard (Be sure to read the labels as some do contain dairy)
Salt and Pepper to taste
Handful fresh parsley and/or cilantro chopped
1. Cook the potatoes until fork tender. Drain ,rinse in cold water , pat dry and dice into chunks. Put into serving bowl or platter
2. Chop and dice all of the veggies and add to serving bowl or platter with the sweet potatoes.
3. Make the dressing: One part white balsamic vinegar to two parts extra virgin olive oil, one quarter teaspoon Dijon mustard, salt and pepper to taste. ** Start with 2 Tablespoons oil and 1 Tablespoon vinegar — adjust as needed. Whisk all the ingredients for the dressing in a container until emulsified. Pour over the potatoes and toss thoroughly. Top with the cilantro and parsley
What’s your favorite sweet potato recipe? Share in our comments section!