Paleo Sweet Potato Salad With A Tangy Garlic Vinaigrette
When you hear potato salad, what comes to mind? White potatoes and a mayonnaise-based dressing?
Try serving this bright, fresh sweet potato salad instead! A refreshing change from the ordinary, it’s full of healthy goodness and flavor and is oh so pretty.
Potato, Potah-to, Does It Matter?
Besides the obvious color difference, does it matter what kind of potato you choose?
White potatoes are not completely devoid of nutrition, but compared to their orange-colored cousin they pale in comparison.
Including sweet potatoes in your healthy diet is a great way to get those important antioxidants!
Taste Is Also A Factor.
Can I make a confession? I used to think potatoes should be deep fried and smothered in ketchup! Since I’ve made a change in how I eat, I have actually developed a love for sweet potatoes.
Sometimes I find myself actually craving them! This easy sweet potato salad would make a delicious side next to a gorgeous piece of grilled, wild-caught, Alaskan salmon. Add steamed asparagus or broccoli for a colorful and nutritious meal.
Note: I also used to hate beets, until I tried this Roasted Garlic Beet Dip. Never be afraid to try something new!
If you like the taste of sweet potatoes, you’ll love the way the bright, tangy vinaigrette balances out their natural sweetness. A hint of garlic and cumin plays a slightly earthy note. I served this to a friend and her first reaction was “This is so good! So fresh and delicious!”
Cooking Sweet Potatoes — 3 Easy Methods.
#1 — Pressure Cook ‘Em!
You can cook 2 pounds of sweet potatoes in less than half an hour in an electric pressure cooker (such as the Instant Pot)!
It’s best to use potatoes that are similar in size, otherwise, you’ll end up with the smaller ones being mushy and the larger ones cooked perfectly. For this recipe, 2 pounds of medium-sized, whole sweet potatoes (about 5 or 6) cooked in 14 minutes on the manual setting with a QPR (quick pressure release). When cool enough to handle, slip the skins off and dice into chunks.
#2 — Boil ‘Em!
Peel and dice the sweet potatoes, add to boiling water, and boil for 10 minutes or until tender (check after 5 minutes).
#3 — Roast ‘Em!
Roasting root vegetables always add a delicious dimension of flavor which works very well in this recipe! Peel and dice the potatoes and spread evenly on a baking sheet. Roast at 400 degrees for about 20 minutes, or until fork tender.
No matter what method you use to cook them, be sure to let your sweet potatoes cool before assembling the salad. Be gentle while stirring the vinaigrette in, too, so you don’t end up with mashed sweet potatoes.
Have you ever had a sweet potato salad? Isn’t this lovely dish the perfect transition from summer to autumn?
- 2pounds sweet potatoesapprox 5 or 6 medium, cooked and diced
- 1/4cup red oniondiced
- 1 limejuiced
- 2cloves fresh garlicpressed or minced
- 1/4cup Wildly Organic Olive Oil
- 1teaspoon coconut vinegar
- 1teaspoon ground cumin
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1/4 to 1/2teaspoon Wildly Organic Ground Black Pepper
- 1/4 teaspoon paprika
- 2tablespoons fresh chivessnipped, reserve 2 teaspoons for garnish
- 1/32teaspoon pure stevia extractoptional
In a small bowl or glass measuring cup, whisk together the olive oil, lime juice, coconut vinegar, garlic, and dry seasonings.
In a mixing bowl, add the cooked sweet potatoes and chives, reserving 2 teaspoons for garnish, and pour the vinaigrette over them.
Gently stir until all the sweet potato chunks are coated with dressing.
Use the remaining 2 teaspoons of chives to sprinkle over the top of the salad for garnish.
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