I’m always looking for a new way to cook sweet potatoes. This time I tried roasting them and it turned out great! It was easy to make and the result is a delicious salad that’s gluten free, vegan, hearty, and filling. My kids love this recipe because they can help with almost all of it from cutting up veggies to mixing the dressing in the blender. Plus you’ll have leftovers for lunch tomorrow!
prep: 20 mins, cook: 25 mins, total: 45 mins, Servings: 12, Yield: 12 side dish servings
2 green onions, finely chopped
¼ cup Dijon mustard
4 large baking potatoes, peeled and diced
6 large sweet potatoes, peeled and diced
salt and ground black pepper to taste
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
½ cup mayonnaise
2 slices crisply cooked bacon, crumbled
1 tablespoon chopped chives
1 red onion, finely chopped
Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.
Per Serving: 381 calories; protein 7.1g; carbohydrates 70.7g; fat 8.4g; cholesterol 5.7mg; sodium 390.3mg.