I don’t understand why this sweet potato salad is so appealing, but when I find leftovers in the fridge, I can’t let them go. The balance of sweetness, sourness and spiciness is irresistible. It’s no match for white potato salad. My husband helped with the third serving, she can report.
1 ½ to 2 lbs sweet potato, or about 4 cups 1/2 inch cubes
¾ cup eggless mayonnaise, such as Hellman’s Vegan
2 tablespoons lime juice
2 tablespoons agave nectar
1½ tsp cumin
1/2 teaspoon or more salt
¼ cup dried cranberries
2 green onions, thinly sliced
1 jalapeno pepper, chopped
1/4 to 1/2 cup chopped coriander
- Place the diced sweet potatoes in a pot and cover with lightly salted water. Bring to a boil and cook until forks are just barely tender, 5 to 7 minutes. Don’t make them mushy! Rinse well with cold water and stop the cooking process.
- Prepare the dressing: In a small bowl, whisk mayonnaise, lime juice, agave nectar, cumin and salt.
- Transfer sweet potatoes to a serving bowl and add cranberries, leeks, jalapeños, and cilantro. Pour the dressing all over and stir gently. taste of salt.
- Cool well. The potatoes will absorb some of the dressing as they cool. Lightly stir just before serving. Add coriander and garnish with a few dried cranberries.
Wendy Andresen lives in Camden with her husband Ray. She’s her sheltie, Sunshine. and her bunny, Russell. You can reply to her column at firstname.lastname@example.org.
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