My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
Prep
½ cup frozen edamame 3 pounds sweet potatoes ½ inch ginger ½ lime ½ small red onion 3 stalks celery ¼ cup fresh dill Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill. Stovetop In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool. Dressing 2 tablespoons Dijon mustard ⅛ teaspoon cinnamon ¼ teaspoon Himalayan salt ¼ teaspoon black pepper Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper. Salad Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours. Preparation: 20 minutes, plus 2 hours to set Serves: 4
1 Comment
6/8/2018 05:56:11 pm
Sweet potato salad looks delicious and I love to eat salad because they are special foods and they are healthy to eat. Potatoes are known to be used as an alternative meal and it is a heavy food to eat that can make us all feel satisfied with the food that is being served. I want to make a salad that will be known for the strange taste yet it is satisfying.
Reply
Leave a Reply. |
Archives
July 2018
Categories
All
|
Copyright 2016-2018, Francie Healey
|
Site Design by Artotems Co.
|