As we continue to bask in the heat, I’ve promised you guys some summer-friendly recipes that don’t require a whole lot of cooking but that are still yummy, healthy and of course gluten-free. On today’s menu is a Sweet Potato Salad recipe.
This past week I had the chance to go back home to NH to spend time with my family and while there, I made up my twist on a summer outing classic, Potato Salad. In this version I added a little cilantro, some curry powder (wha wha?) and obviously, used sweet potatoes instead of white potatoes…boring!
Now as you’ll notice, I have used mayonaisse in this recipe. A couple of things to note about mayonnaise:
- You can make your own. I don’t have a recipe for one yet, but you can find a good one here.
- Or pick one without soybean oil. Now, I’m not a fan of soy based products, nor am I fan of seed-based oils like canola oil, which is what most mayos are made with. But, if you don’t want to make your own mayo, or if you had to choose, I’d go for the canola oil based mayo.
- A third choice would be to check out this brand. I actually have not had a chance to try it out, but one of my online nutrition clients recommended it, and based off the ingredient list, looks pretty decent.
Sweet Potato Salad Recipe
- 4 medium to large sweet potatos
- ½ diced red onion
- 1 bunch of fresh cilantro
- ½ cup of diced pineapple
- ¼ cup crushed pecans
- 1-2 tbs of mayo (see note above)
- ½ tsp curry powder
- Sea salt
- Peel and cut the sweet potatoes into 1” cubes.
- Boil for 5-7 minutes. Meaning, allow it to actually boil for 5 minutes. Just keep your eyes on the tenderness of the potatoes because you don’t want them too tender or you’ll end up with mush when it’s time to combine everything.
- Drain the potatoes and run under cold water.
- Combine the mayo, onion, cilantro, pineapple, pecans, curry powder and sea salt. Gentle combine together, folding the sweet potato mixture over each other. Again, gentle.
- Store in the fridge to cool for several hours before serving.