By DairyFreeGina
DAIRY FREE VEGAN GLUTEN FREE PLANT BASED
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.
While some people may avoid sweet potatoes because they are concerned about carbs — Don’t! Sweet potatoes are high in fiber, minerals, and vitamins like C and A. Plus sweet potatoes are full of antioxidants which keep free radicals that cause chronic disease in check.
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
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
