Sweet potato is my drug.
And like all good addicts, I’m always looking for new ways to get my fix.
Mashed is good, but even that creamy, salty comforting goop can get tiresome.
This is the perfect antidote to sweet potato fatigue. It’s tangy, it’s sweet and it’s crunchy.
Basically it hits all the pleasure centres in the culinary part of my brain.
Balsamic Sweet Potato Salad with Toasted Walnuts (makes about 2 cups)
*adapted from LCBO’s Food & Drink magazine
- 1 large sweet potato
- 1 tbsp pomegranate balsamic vinegar (if you can’t get this, try white or golden balsamic vinegar)
- 2 tbsps chopped red onion
- 1/4 cup chopped walnuts, briefly toasted
- 1 tbsp chopped coriander/cilantro
- 1 tbsp extra virgin olive oil
- Peel the sweet potato and cut into cubes. Put in a pot, cover with salted water and bring to a boil.
- Boil for 5 minutes – potatoes should be tender but still firm. The trick is not to get them mushy or your salad won’t hold up as well. Set aside and let cool.
- Whisk together the oil, vinegar and cilantro. Stir in the walnuts and onion then toss together with the potato.
- Store in the fridge for up to 3 days.
Like this? You might also like:
- Sweet Potato, Bacon & Parmesan Mash
- Sweet Potato Sloppy Joes
- Twice Baked Sweet Potato with Chicken & Avocado
This post was also shared at Party Wave Wednesday