Sweet Potato Salad

By DairyFreeGina

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.

Ingredients

6 small to medium-sized sweet potatoes, washed ,peeled, diced 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

2:1 ratio Extra Virgin Olive Oil to 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

Directions

1. Cook the potatoes until fork tender. Drain,rinse in cold water , pat dry . 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

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Sweet Potato Salad

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.
Author: DairyFreeGina

Ingredients

  • 6 small to medium sized Sweet potatoes, washed ,peeled, diced and boiled until fork tender
  • 4 stalks Celery, washed chopped into very small pieces
  • 1 Red pepper,diced
  • 1/2 Small red onion, chopped
  • 2 cloves Garlic,minced
  • 1 bag Kale , washed, pat dry
  • 2:1 ratio Extra Virgin Olive Oil to White Balsamic
  • 1/4 teaspoon Dijon Mustard (Be sure to read the labels as some do contain dairy)
  • Salt and Pepper to taste
  • Handful Handful fresh parsley and/or cilantro

Instructions

  • Cook the potatoes until fork tender. Drain,rinse in cold water , pat dry . Put into serving bowl or platter
  • Chop and dice all of the veggies and add to serving bowl or platter with the sweet potatoes
  • 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
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