Preheat oven to 400°F. They cook faster than the red potatoes. In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Add bell pepper and chile; sauté until beginning to soften, about 3 minutes. Add 2 tablespoons salt. It's pretty, tasty and healthy. I have another recipe that starts off the red potatoes then later adds in the sweet potatoes so they both finish at the same time. Contest-Winning Old-Fashioned Potato Salad, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 2 pounds red potatoes (about 7 medium), cut into 1-inch cubes, 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes. Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add shallots and sauté 3 minutes. Serve warm or at room temperature. Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. We love sweet potatoes, and after a long winter of the eating them baked, this is an amazing recipe for a dish that can be served cold. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. What more could you ask for? Add mirin; simmer 1 minute. Scrape mixture over potatoes. To revisit this article, select My Account, then View saved stories. Restaurant recommendations you trust. 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes Cooking advice that works. Stir gently into potato mixture. Delicious! Keep warm. Careful on the cooking time of the sweet potatoes. Roasted Sweet Potato Salad with Red Pepper Vinaigrette 4 large sweet potatoes ½ cup extra virgin olive oil Place red potatoes in a large saucepan; add water to cover. Ad Choices, pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes, tablespoons extra-virgin olive oil, divided, tablespoons mirin (sweet Japanese rice wine)*. Nice change of pace from the traditional. about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces Heat 2 tablespoons oil in large skillet over medium-high heat. All rights reserved. Cool slightly. Combining sweet potatoes with a “spicy” dressing and roasted red peppers bends both culinary adventures in a non-traditional potato salad. People love the spicy mustard dressing. Toss potatoes with 3 tablespoons oil in large bowl; divide between sheets. Taste of Home is America's #1 cooking magazine. This creamy salad is great made ahead of time making it the perfect side dish for potlucks and barbecues! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I would suggest cooking the sweet potato for a little less time- mine turned out mushy... flavor was great! Reduce heat; cook, uncovered, until tender, 10-15 minutes. To revisit this article, visit My Profile, then View saved stories. Roast 10 minutes. Mix in green onions and stir 15 seconds. Season to taste with salt and pepper. Reverse sheets and roast until potatoes are tender and browned, stirring occasionally, about 15 minutes longer. Using the Quintana Roo Tequila Lime Finishing Sauce provides an easy dressing and the small amount of additional jalapeno gives it a bit of a kick. —Mary Relyea, Canastota, New York, Red and Sweet Potato Salad Recipe photo by Taste of Home. Drain; place in a large bowl. in cilantro. Spray 2 large rimmed baking sheets with nonstick spray. Bring to a boil. … Serve immediately or refrigerate and serve cold. A combination of roasted sweet potatoes, bell peppers, corn, and celery is tossed in a quick homemade dressing. Recipes you want to make. Sprinkle with salt and pepper. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. How would you rate Roasted Sweet Potato Salad with Red Bell Pepper? © 2020 Condé Nast. I didn't have red onion, so I didn't use any, but it still was great. Drain well and put in a large bowl. Transfer to large bowl. Repeat with sweet potatoes; add to red potatoes. Add shallots and sauté 3 minutes. Heat 2 tablespoons oil in large skillet over medium-high heat. Potato Salad has been a summertime favorite forever… and it’s made even better with sweet potatoes! I love the tang of the vinegar in the sauce. A different style of potato salad that is really tasty. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers.
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