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Savory Steamed Sweet Potato Salad
Rate MJ's Savory Steamed Sweet Potato Salad
Impress Even Your Aunt Edith.
Great potato salad is an old standby at the picnic and potluck, but let's face it: it's not something you usually get excited about. It doesn't often have the eye appeal that will make you elbow your annoying cousin Floyd out of the buffet line before he scrapes the last serving out of the bowl. It is often bland. It's ordinarily made with white Idahos, and doesn't have the creamiest texture -- nor is it particularly nutritious.
It's time to defy past generations and sex up your potato salad with this steamed sweet potato recipe! Your other half will rave about the texture and will even conquer his prejudice against sweet potatoes. Your neighbor will ask for the recipe. Your best friend will keep sneaking another serving. You may even win the lottery. Best of all, your famously unimpressed Aunt Edith will, at last, crack a smile and nod approvingly in your direction.
Drag Your Steamer Out.
That's right: you're going to need that vegetable steamer. That's the secret to the texture of the potatoes in this dish. The steamer I use is an electric double-decker Rival with an automatic shut-off. I steam the eggs, too -- but if you don't have a double-decker, or if your steamer won't accommodate the eggs and potatoes at the same time, you can elect to hard boil your eggs the old-fashioned way. Similarly, you may boil the potatoes if you must -- but if given the choice, choose the steamer for this recipe.
- 2 large sweet potatoes
- 1 medium red potato
- 4 medium eggs
- 1/2 cup fresh green onions, diced
- 2 stalks fresh celery, diced
- 3/4 cup olive oil mayonnaise
- 1 tbsp. yellow mustard, pre-made
- 1 tsp. dried parsley
- 1 tsp. dried dill weed
- 1 tsp. Jane's Krazy Mixed Up Salt
- 1 tsp. freshly ground black pepper
Always Choose the Best Fresh Ingredients.
Prepare Your Potatoes and Eggs.
- Wash all potatoes. Remove any blemishes or fibrous sections. Do not peel.
- Cut potatoes into large chunks of similar size. As a guide, cut your red potato into quarters, then cut your two sweet potatoes into equal sized chunks.
- If you have a double-decker steamer, put your potatoes on the bottom level and put your eggs on the top (in the shell). If you have a single-compartment steamer that will hold all eggs and potatoes at once, you can steam them together. Otherwise, steam your potatoes and hard-boil your eggs on the stovetop separately.
- Steam potatoes and eggs for 24 minutes. Promptly remove from heat -- use caution and oven mitts, as escaping steam can cause serious burns.
- While your eggs and potatoes are cooking, chop your celery and green onions (or scallions) into fine pieces. Use both white and green parts of the onion.
- After removing from heat, place your eggs into a bowl of cold water to cool while you prepare your potatoes.
- Your sweet potatoes should be cooked just past the point of firmness -- but not as soft as baked potatoes. The skin should peel off using your fingers. If the skin is not easily removed without a knife, you may need to steam them a bit longer.
- Peel off the sweet potato skin. Do not peel the red potato. Chop all potatoes into bite-size pieces.
- Shell the eggs. They should be equivalent to hard-boiled eggs in texture. Chop into bite-size pieces.
- Mix olive oil mayonnaise, mustard, dill, parsley, pepper, and salt until creamy.
- Combine all ingredients and gently stir until potatoes and eggs are evenly covered with mayonnaise mix.
- Garnish with sprigs of fresh parsley or dill for a pretty presentation. Enjoy the first bowl while the potatoes are still warm -- and refrigerate the rest for that family get-together.