Sweet Potato Salad, Revisited

Hey, y’all – I’m up to my ears in alligators, so no restaurant review today.  Sorry about that.  I also apologize for being so sporadic in commenting, as well as answering my own comments, but I’ll do my darndest to get around to all of you this afternoon.  Unfortunately, I can make no promises as Oldest Son and The Young One will be here later this morning and Darling Daughter and Mr. Fixit fly in tonight, but I’ll do what I can.

At any rate, I thought I’d revisit one of my most popular SAD recipes today, since we will most likely be consuming large quantities of it this weekend (we’re smoking a brisket, a pork shoulder, a turkey breast and some Coho salmon Saturday/Sunday – I think Beloved misses his grill and smoker almost as much as he misses me).  I’ve reworked it to make it “real food” (or paleo, if you prefer) friendly.

The recipe itself is not so terribly different – the major exceptions are homemade mayonnaise and home-canned bread and butter pickles, in place of commercial mayo and pickle relish.  I put up several pints of homemade bread and butter pickles recently, using a fraction of the sugar usually called for in such recipes – 3/4 cup coconut sugar (or evaporated cane juice if you can’t find coconut sugar) as opposed to 3 cups refined sugar – and added some shaved fennel with the onions.  All I can say is they are absolutely delicious, tangy and just sweet enough, and I’ll post the recipe along with the canning instructions soon.

If you’ve never had Sweet Potato Salad, please do make this – you may never go back to traditional potato salad again.

Note:  You can use commercial bread and butter pickles if you wish, of course, or any kind of pickle for that matter.  Whatever suits your tastes.

Sweet Potato Salad

Sweet Potato Salad

serves 8

5 cups peeled, cubed sweet potatoes
1/2 cup chopped celery
1/2 cup chopped red onion
3 tablespoons finely diced home-canned bread and butter pickles
2/3 cup mayonnaise, preferably homemade
1 tsp prepared yellow mustard
salt and pepper to taste

Place the cubed, peeled sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5 minutes, or just until fork tender. Drain in a colander and rinse with cold water until they have cooled enough to handle. At this point, I drain them well and refrigerate for a couple of hours.

In a large bowl, combine the remaining ingredients except the salt and pepper and mix well. Gently stir in the potatoes, then add salt and pepper to taste.

Serve immediately (can be refrigerated before serving if desired).

Printable version (requires Adobe Reader)

15 thoughts on “Sweet Potato Salad, Revisited”

    1. You can use commercial mayo, of course. It’s just that I’ve gotten to where I can’t stand the stuff – homemade mayonnaise just tastes so GOOD.

  1. I love sweet potatoes and maybe I’ll make this Saturday…

    In addition to your cookbook, you should open an online store with your homemade canned goods Ms Jan, as there is no way I have time for anything but the store bought when I make this. I’d be in line to be your first customer.

  2. I’m not a fan of Mayonnaise (I take after my dad that way – Miracle Whip instead of Mayo…I know, I know, I hear that gasp coming from you all the way over here!) BUT – you have me totally intrigued, and I promise you this – I WILL try making my own mayo just to see if I can be a convert, too. 🙂

    AND I’m totally going to make this – I might have to call it something other than ‘salad’, because then Princess Nagger will probably eat two or more helpings. 😉

    1. Tell her it’s Sweet Potato Pie! And as a former Miracle Whip FREAK, the homemade mayo is TO DIE FOR! It’s worth all the work. Well….of course it is, I am not the one doing all the work!

  3. Would this be possible to make in about say a week?? I’ll provide the ingredients if you provide the skills to cook!

  4. Yummmm! Super excited to try this tonight for my BBQ! (I’m a health food fanatic.) Turkey dogs and chicken kebabs woo!!

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  6. why do you cut the potatoes into small chunks and THEN cook them? Isn’t it quicker and
    easier to peel them, cook them, cool a bit and THEN cut them up?

    1. Hmmm. Well, I suppose it might be a little easier, but I don’t see how it could be quicker to cook whole potatoes, let them cool, then dice them.

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