It’s called SP Salad #1 since this was a first attempt with variations from a couple of recipes. The recipe I planned to use called for safflower or grape seed oil (instead of mayo) and none was in our pantry, but will be soon. So expect a future version of F&P sweet potato salad. HINT: After you zest the orange, cut it and squeeze the juice to use as well.
Sweet Potato Salad #1
- 2 lbs. sweet potatoes, cubed
- 1 red pepper, seeded & chopped (green OK)
- 4 thinly sliced scallions
- 1/3 C mayonnaise
- 2 TBSP rice wine vinegar
- 3 TBSP fresh orange juice
- 1 tsp finely grated orange zest
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- salt & pepper to taste
Whisk together the mayo, OJ, spices — hold the orange zest and paprika — carefully fold into potatoes. sprinkle orange zest and smoked paprika on top. Refrigerate until serving.
As with most salads, this one was better the second day with leftover BBQ chicken.