There are some recipes that can fit any occasion and this is one of my favorites. Use the version below for a colorful holiday potluck dish or omit the greens and toppings for a terrific side at your next summer cookout. Either way, this tangy salad is sure to please any crowd.
Sweet Potato Salad
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Makes about 6 servings
Ingredients:
3 lbs sweet potatoes
3 stalks of celery
5 slices of NSF bacon (I used Boar’s Head brand)
2 cups fresh salad greens
Green onions
¼ cup feta
¼ cup dried cranberries
¼ sunflower seeds
Dressing:
¼ cup extra virgin olive oil
¼ cup garlic infused oil
¼ cup apple cider vinegar
¼ cup white wine vinegar
4 tbs NSF spicy mustard (Sir Kensington brand is my favorite)
1 tsp kosher salt
1 tsp fresh ground black pepper
Directions:
Place bacon on a foil-lined baking sheet on the middle rack in a 400 degree Fahrenheit oven. Cook until crispy, about 10-20 minutes depending on thickness. When done, place on a paper-towel lined plate to drain.
Peel and cut potatoes into 1-inch squares and add to a pot of boiling water. Cook until fork-tender, about 5-10 minutes. Drain and rinse with cold water.
Thinly slice celery and bacon. Place both, with potatoes, in a large bowl and gently combine.
Combine dressing ingredients and mix thoroughly. Pour about ½ onto the potato mixture and toss gently until fully coated. Add more dressing if desired.
Place salad greens in a bowl and sprinkle a few teaspoons of dressing on top. Top with potato salad, green onions, feta, cranberries, and seeds. Add dressing, salt, and pepper as needed to taste.
Helpful tips:
If you don’t have garlic infused oil, just use olive oil and add 2 cloves of crushed fresh garlic or ½ tsp of garlic powder.
Any blend of vinegar will work with this recipe. I prefer the white wine and acv combination because it adds a lot of flavor while maintaining the color of the potatoes.
Be extra cautious when purchasing bacon. Many contain spices, color, or flavors that could be derived from nightshades. The same is true for mustards, always double check your ingredients.
For a little extra kick try replacing half of the black pepper with white pepper.
This dressing is great for any occasion, I keep some in the fridge to pour over a garden salad. It goes great with or without the potatoes!