Provided below is Our Southern Odyssey’s White Sweet Potato Salad recipe. This is a very special recipe for us. As any Southerner knows a delicious recipe usually has a fond memory associated with the person who used to make it. This is one of those recipes that has a fond memory for Vanessa. Potato Salad is one of those foods that every time Vanessa makes it those precious memories that she holds so dear to her comes right to the surface.
I (Vanessa) don’t know about you, but food has always played a very important part in my life. And when I think about different foods I always think about the people in my life that prepared those dishes. My Aunt Geneva is one of those special people that I always think about when I prepare or eat potato salad. I guess it is because I think her potato salad was the best I have ever tasted. It was always a treat on Christmas, Thanksgiving and Decoration (A gathering in the South at the cemetery the first Sunday in May. Where we decorate the graves of our ancestors, listen to and sing gospel music, and eat lunch under the old oak trees), because I knew for certain that Aunt Geneva would be making a LARGE bowl of her delicious potato salad. As a child I would go over to her house (she lived next door) and sit at the counter and watch her make her delicious potato salad. She would use a whole ten pound bag of potatoes. She also used green olives which as a child I had never seen anyone else use or eat for that matter. After she had completed the potato salad and put it in a large bowl she would sprinkle it with paprika. This made the potato salad look just beautiful.
So when we decided to remove nightshades from our diet, needless to say I was upset about the thought of not having potato salad. Then one day in the grocery store we purchased some white sweet potatoes. I put them in a beef stew and Bruce (my husband) thought they were Russet Potatoes. Lightbulb went off!!! I should be able to make Sweet Potato Salad using my Aunt Geneva recipe with just a few modifications. So I did! It only took a few tries before the recipe was perfected. I guess it was just meant to be. I think my Aunt Geneva would give this recipe her stamp of approval. I just wish she could have tried it.
The wonderful thing about white sweet potatoes are the fact that they are so similar to your classic Russet Potatoes. The only difference is they are a little bit sweeter and not as earthy. However, they are most definitely not as sweet as Yams. Aunt Geneva in her original recipe would use sweet pickles in her potato salad. Because we are using white sweet potatoes we use a dill pickle. Basically we just changed the food that the sweetness was coming from.
Every Thanksgiving we always prepare potato salad and starting in 2016 we made our White Sweet Potato Salad. And our family truly enjoys it every year. However, we don’t just make our potato salad for special occasions; we make it many times throughout the year. With all the fresh ingredients that goes into making it, it smells and taste just exquisite.
You will need to start by following the recipe for Hard-Cooked Eggs. When preparing this recipe.
So if you are looking for a new way to make the classic Potato Salad here is our recipe.
We hope that you enjoy it as much as we do!
White Sweet Potato Salad
January 27, 2018
A new twist on a classic. Our white sweet potato salad is creamy with the right amount of attention given to the dill pickle and olives. Fresh ingredients added to a creamy base equals a delicious recipe.
Persons
8
Notes
What you will need:
Cutting Board,
Chef Knife,
Measuring spoons,
Measuring Cups,
Vegetable peeler,
Wire Egg Slicer,
Saucepan with Lid,
Spoon,
Small Mixing Bowl,
Serving Bowl
Ingredients
- 2 Hard-Cooked Eggs
- 8 Divina Organic Pitted Green Olives
- 2 Tablespoons Eden Organic Brown Mustard (Stone Ground with Apple Cider Vinegar)
- 1 teaspoon plus 1/4 Cup Apollo Mistral Organic Extra Virgin Olive Oil - Divided
- 1 Tablespoon Organic Fresh Dill
- 2 Tablespoon Organic Fresh Parsley
- 1/4 Cup Chopped Organic Onion or Chives (loosely packed)
- 1/4 Cup Mayonnaise - Primal Kitchen Mayo with Avocado Oil
- 1/2 Cup (1 pickle) Chopped Dill Pickle - Oregon Brineworks Organic Garlic Dill Pickles
- 2 Large White Sweet Potatoes
- Pink Himalayan Salt to taste
- Organic Tellicherry Black Pepper to taste
- Organic Ground Turmeric
Instructions
- Follow our directions for Hard-Cooked Eggs
- Peel and cut white sweet potatoes into cubes about one inch
- Place sweet potato cubes in saucepan and cover with water
- Add 1 teaspoon Himalayan pink salt, freshly ground black pepper and a teaspoon olive oil to the saucepan with the white sweet potatoes
- Bring the white sweet potatoes to a boil on high heat
- Reduce heat to simmer and cook until potatoes are tender - about 15 to 20 minutes.
- While potatoes are cooking prepare your other ingredients
- Cut the eggs in the wire slicer place in the small mixing bowl.
- Chop the dill, parsley, onion, pickle, and olives and add to the eggs in the small mixing bowl.
- Add the mustard, mayonnaise, and olive oil to the chopped ingredients in the small mixing bowl
- Add salt and pepper to taste
- Mix well
- When potatoes are done, drain off all the water
- With your spoon mash and stir the potatoes
- Add the mayonnaise mixture to the hot potatoes and mix well
- Pour the potato salad into a serving dish
- Sprinkle turmeric on top
- Enjoy
© 2024 This recipe is provided by Our Southern Odyssey
