Sweet Potato-Pecan Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
- 2tablespoons salt
- ½red bell pepper, seeded and diced small
- ½green bell pepper, seeded and diced small
- ½large red onion, diced small
- ¼cup finely chopped parsley
- 3tablespoons Dijon mustard
- 3tablespoons ketchup
- 1teaspoon minced garlic
- ¾cup olive oil
- ¼cup cider vinegar
- 1tablespoon Worcestershire sauce
- 2tablespoons fresh lime juice
- Salt and pepper to taste
- ⅓cup pecan halves, lightly toasted
Nutritional analysis per serving (6 servings)
400 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 571 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Fill sink or a large bowl with water and ice cubes. Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don’t break apart, 10 to 12 minutes.
- Step 2
Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
- Step 3
Make the dressing: In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.
- Step 4
Pour dressing over sweet potatoes, add pecans and toss gently.
Private Notes
Comments
I've made this dish on at least 5 occasions this summer. It's really delicious. I use less oil (1/3 C), about 1/4 C lemon juice, and cilantro (instead of parsley). Although the salad can be made a day ahead, add the toasted pecans just before serving.
I took the recommendation of someone below and replaced the 3/4 c oil with 1/3 c oil and 1/4 c lemon juice. It was still way more liquidy than I like my cold salads - I don't like to have the bottom third swimming. My fried who doesn't mind that said it looked fine to her. Definitely not 3/4 c oil though - that would have been way too oily.
And an apple, dont forget to add an apple.
A big hit at work. I roasted the sweet potatoes which worked well (peeled and cut into 1 inch chunks; roasted at 400 for about 40 min checking periodically). I also used walnuts b/c I didn't have pecans and scallions b/c I didn't have red onion. Super easy and I would make again.
I note the direction to stop the potatoes from cooking; seeking advice from anyone who has made this, should they be lukewarm when dressed? Completely cold? Does it matter? Thank you.
I should have read all of the notes on this. I used 1/4 cup oil and glad I did. But I made the mistake of pouring all of the dressing onto the salad. As many posters have noted, it's way too much dressing for the two pounds of sweet potatoes. The salad is delicious, though, and I'll make this again! I like Paisley's idea of using some of the extra dressing on beets and AJ's idea of adding an apple.
Advertisement