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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).

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