Sweet Potato Salad? I get some strange looks when I first mention this to people. Along with questions like: “It’s a hot dish, right?” Nope, it’s cold, just like your mother’s potato salad. It was my own creation because I wanted something that wasn’t your average potato salad. Once people taste it, they come back for more.
It is hot, though, in the sense of being spicy. You can omit the jalapeños if you wish. The last time I made it for a picnic, I made 2 versions – with and without jalapeños.
What follows are step by step instructions, complete with pictures. By the way, I was making a double batch so the pictures reflect larger quantities than the actual recipe.
Step 1: Wash sweet potatoes and place in a large pot. Cover with water.
Step 2: Cook sweet potatoes for 45-60 minutes. You want them slightly firm, not too soft.
Step 3: Chop green onions.
Step 4: Slice jalapeños in half lengthwise. Remove some or all seeds, depending on how spicy you want your salad.
Step 5: Cut the jalapeños into small pieces.
Step 6: Juice the limes.
Step 7: Chop pecans.
Sweet Potato Salad - Not Your Mother's Potato Salad! #WhatsCookingWithBarbara Click To TweetStep 8: Mix together the olive oil, lime juice and dill weed.
Step 9: Rinse sweet potatoes under cool water. Peel and cut into 1 inch cubes.
Step 10: Put sweet potatoes, jalapeños, pecans, and green onions in a large bowl.
Step 11: Pour oil & lime juice mixture over ingredients in bowl.
Step 12: Mix well.
Step 13: Refrigerate for at least 1 hour so that the flavors have plenty of time to mingle.
Here’s the recipe:
Sweet Potato Salad
Ingredients
- 2 - 2½ pounds Sweet Potatoes
- 2-3 Small Jalapeños
- ½ cup toasted pecans
- 1 bunch green onions
- ¼ tsp dill weed
- Juice of 2 limes
- ¼ cup Olive Oil
Instructions
- Wash sweet potatoes and place in a large pot. Cover with water.
- Cook sweet potatoes for 45-60 minutes. You want them slightly firm, not too soft.
- Chop green onions.
- Slice jalapeños in half lengthwise. Remove some or all seeds, depending on how spicy you want your salad. Then, cut them into small pieces.
- Juice the limes.
- Chop pecans.
- Mix together the olive oil, lime juice and dill weed.
- Rinse sweet potatoes under cool water. Peel and cut into 1 inch cubes.
- Put sweet potatoes, jalapeños, pecans, and green onions in a large bowl.
- Pour oil & lime juice mixture over ingredients in bowl.
- Mix well.
- Refrigerate for at least 1 hour so that the flavors have plenty of time to mingle.
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