When I think of side salads like potato, pasta, orzo, or macaroni salad, I think of Summer and outdoor BBQ’s. Usually, I would say that sweet potato salad would also be classified as a summertime side dish, but on the Homestead, anything goes.
Currently, there are about 6-8 inches of snow blanketing the Homestead and a raging fire in the wood stove as the temp outside is a chilly 9°F, and even though it appears to be winter outside, we are loving our sweet potato salad anyhow. Summer or not.
Jeremiah loves potato salad. It doesn’t matter what kind of potato I use or what kind of dressing, he gobbles it up as fast as I can make it.
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Sweet Potato Salad
2 med-large sweet potatoes, cubed
4 small-medium red potatoes, cubed
3/4 cup vegenaise
2 tsp. apple cider vinegar
1 Tbsp. mustard
1 tsp. coconut sugar
3/4 tsp. salt
1/4 tsp. black pepper
2 celery stalks, diced
3 scallions, sliced(green and whites)
In a large pasta pot, bring 8 cups of water to a rapid boil over high heat. Once boiling, add in the cubed sweet potatoes and red potatoes. Boil for 10-15 minutes, or until potatoes are fork tender but not crumbling.
While the potatoes are boiling, in a large mixing bowl, whisk together the vegenaise, vinegar, mustard, coconut sugar, salt and pepper until well blended.
Once the potatoes are done, drain well using a strainer and rinse with cold water to stop the cooking process.
Add HALF of the cooked potatoes to the bowl of dressing and using a potato masher, mash the potatoes and dressing together until a thick, creamy consistency is formed.
Lastly, add in the celery, scallions and remaining potatoes and mix to combine.
Chill in refrigerator for 1 hour.
Enjoy as a side dish, lunch entrée or snack!