Sweet Potato Salad #1

We try to avoid eating too many “white” foods, like breads, potatoes, rice. But, potato salad is a go-along with BBQ anything. Good thing we not only like sweet potatoes, but had some at the F&P. I’d heard/read about using them in a potato salad and it seemed like a perfect salad to have with BBQ chicken when friends came over for Sunday dinner.

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

Boil sweet potatoes in salted water over medium heat. Cook until tender (10-14 min.) depending on the cube size. Drain and cool. Transfer to a large bowl; add onions and pepper.

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.