Last Updated on by Adrienne
SWEET POTATO SALAD WITH BACON AND SCALLIONS
The “Old” Ways of Sweet Potatoes
Until low-carb diets came into vogue about 20 years ago, many people saw sweet potatoes only on holidays – and only under a charred mound of mini-marshmallows.
But with today’s laser-like focus on diabetes and obesity, the richly colored sweet potato has risen in popularity, moving from fancy restaurant menus to appearing as tots and fries at drive-thru burger joints everywhere.
Savory and Sweet
Sweet potatoes lend themselves to many sweet – savory dishes.
They are especially tasty seasoned with some zing like chipotle peppers, cinnamon or smoked paprika. Try garnishing them with walnuts or pecans and try some bright fruit flavors, such as orange and apple.
Served as a side dish, in a salad or as a dessert, the vibrant warm-colored vegetable can complete a plate.
Leave the memory of charred marshmallows in the dark of Christmases past and take these fresh, flavorful sweet potatoes into the sparkly promise of future Christmases.
WARM SWEET POTATO SALAD WITH BALSAMIC BACON VINAIGRETTE
- 3 large sweet potatoes cut into 1 1/2-inch cubes
- 3 medium red potatoes cut into 1-inch dice
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup balsamic vinegar
- 1/2 teaspoon ground turmeric
- 1 tablespoon chopped chives
- Kosher salt and black pepper to taste
- 2 slices crisply cooked bacon crumbled
- 2 green onions finely chopped
- 1/2 red onion finely chopped
- Either boil or steam the cubed potatoes until fork tender, about 20 minutes. Do not overcook — potatoes should still hold their shape. Cool the cooked potatoes slightly.
- Mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Set aside.
- Combine the bacon, green onions and red onion with the cooked potatoes, tossing carefully. Cover warm potatoes with the dressing. Serve warm garnished with extra chives or green onion.