Doctor's Review: Medicine on the Move

October 19, 2017

© Ryan Szulc

Sweet potato salad.

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Sweet potato salad

Potato salad is a regular at any picnic, but it’s always fun to invite new flavours along. Brighten things up with sweet potatoes. Throw in a sweet-and-sour honey-mustard dressing and you’re guaranteed a lifetime picnic invitation!

For the salad

2 large or 3 smaller sweet potatoes (unpeeled)
2 tbsp. (30 ml) olive oil
2 green onions, chopped
2 ribs of celery, diced
a handful of fresh parsley leaves
½ c. (125 ml) chopped pecans
½ c. (125 ml) dried cranberries

For the dressing

2 tbsp. (30 ml) red wine vinegar
2 tbsp. (30 m) Dijon mustard
1 tbsp. (15 ml) mayonnaise
1 tbsp. (15 ml) honey
1 tsp. (5 ml) salt
a few splashes of your favourite hot sauce


Preheat oven to 350ºF (180ºC) and turn on your convection fan if you have one.

Cut the sweet potatoes in half lengthwise, then into even cubes. Place them in a salad bowl, add the olive oil and toss together. Spread in an even layer on a baking sheet. Roast until golden brown and crispy delicious, 30 minutes.

Wipe out the salad bowl with a paper towel, then add the vinegar, mustard, mayonnaise, honey, salt and hot sauce. Whisk the dressing until smooth. Toss in the green onions, celery, parsley, pecans and cranberries. Add the potatoes and give the works a thorough last-second toss. Serves 4 to 6.

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