This sweet potato salad has been one on my first recipes posted when I started my Instagram account, but at that time I didn’t have a website so It was not posted here. But 4th of July is approaching and I got few requests for plant paradox compliant side dished that are not green salads. This is lectin free and vegetarian, and it’s a base that you can play with and make it your own.
A perfect side for a lectin free family feast
Potato salad was one of my favorite dishes in my childhood, back in Romania. It was a staple meal during the Orthodox religious fast. That’s why you won’t see any animal protein in this version, but adding eggs, mayonnaise, yogurt or even crispy bacon are options you can consider. One thing you need to think when dressing this salad, is that you need to balance the sweetness of sweet potatoes. The mix of olives and the onions are doing a great job, and the combination of horseradish, ginger, Dijon mustard, lemon and apple cider vinegar I used for the dressing add a kick and some depth to this dish. The quantities for the dressing are not definitive, you can play around with combinations depending on your taste. I like my salad to be drenched in extra virgin olive oil and I love to feel the apple cider vinegar taste, but some people not that much (like my husband). So after you added the first batch of dressing, you can continue to add ingredients and mix until you are happy with the result. Also, an option for this salad would be fresh chives and / or tarragon.
Bi-Color Sweet Potato Salad
A delicious side dish perfect for a lectin free family feast. Best to be shared.
- 2 big sweet different colors potatoes (Jewel / Garnet for orange flesh and Japanese for white flesh)
- 1 cup mixed olives
- 1/2 small to medium red onion soaked in iced water for 15 minutes and finely sliced
- 1 tbsp extra virgin olive oil (to your preference, I add more)
- 1/2 - 1 tsp apple cider vinegar (to your preference)
- 1 tsp grated fresh ginger
- 1 tbsp prepared horseradish
- 2 tsp lemon juice
- 1 tsp dry coriander
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- oregano, tarragon or / chives - optional
Wash and rub the sweet potatoes skins. Add them to a pot with water and bring them to a boil. Let them boil for about 30 minutes (check with a knife or fork if they are tender), I like mine not too be overcooked, so they don't become mashed potatoes when I mix that salad. When boiled take them out, let them cool or run cold water on them. When cooled enough peel and cube them and add them to a salad bowl. For best results you want the potatoes to be cold when adding the dressing.
Add the olives and the sliced onions.
Mix all the dressing ingredients and add to the potatoes. Taste and add more of whatever you feel like. Potatoes tend to soak a lot of flavor and liquid, so usually I find myself adding a lot more EVOO and apple cider vinegar. I like my salad when it has a lot of apple cider vinegar but that's just my personal taste, that's why I recommend you season this salad to taste. If you feel like, you can add some fresh herbs, or even add some crispy bacon or pancetta.
The seasoning depends a lot on the size of your potatoes and your taste (I like it sour, my husband doesn't) so you want to be careful you don't add to much EVOO or ACV or lemon from the beginning. You can always add more in your plate if you need more.