Sweet Potato Salad


Pecans and green onion add the perfect crunch to our Sweet Potato Salad, a favorite make-ahead side.

Sweet Potato Salad
Yield: approximately 6 servings
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  1. 4 cups (1-inch) cubed peeled sweet potato
  2. 4 cups (1-inch) cubed red potato
  3. 2⁄3 cup stone-ground mustard
  4. 2 tablespoons apple cider
  5. 1 tablespoon olive oil
  6. 1⁄2 teaspoon salt
  7. 1⁄2 teaspoon hot sauce
  8. 1 cup toasted pecans, chopped
  9. 1⁄2 cup chopped green onion
  1. In a Dutch oven, add potatoes and water to cover by 
2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, 8 to 10 minutes. Drain under cold running water. Let cool completely.
  2. In a large bowl, whisk together mustard, apple cider, olive oil, salt, and hot sauce. Add potatoes, pecans, and green onion; stir gently to combine. Cover and refrigerate at least 2 hours or overnight.
Taste of the South https://www.tasteofthesouthmagazine.com/


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