5/25/2018 1 Comment
Sweet potato salad
My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
½ cup frozen edamame
3 pounds sweet potatoes
½ inch ginger
½ small red onion
3 stalks celery
¼ cup fresh dill
Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill.
In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool.
2 tablespoons Dijon mustard
⅛ teaspoon cinnamon
¼ teaspoon Himalayan salt
¼ teaspoon black pepper
Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper.
Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours.
Preparation: 20 minutes, plus 2 hours to set
6/8/2018 05:56:11 pm
Sweet potato salad looks delicious and I love to eat salad because they are special foods and they are healthy to eat. Potatoes are known to be used as an alternative meal and it is a heavy food to eat that can make us all feel satisfied with the food that is being served. I want to make a salad that will be known for the strange taste yet it is satisfying.
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