Sweet Potato Salad

Sweet Potato Salad
Nutrition Information
  • Serves: 4
  • Calories: 404
  • Fat: 19g
  • Sodium: 462g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 28g
Prep time: 
  • 2 whole Sweet potatoes, peeled, cut into large pieces
  • 3 rashers rindless bacon rashers, coarsely chopped
  • 80 ML buttermilk
  • 1 Tbs mayonnaise
  • 1 tsp Dijon mustard
  • ½ small garlic clove, crushed
  • ⅓ cup fresh continental parsley leaves
  • 2 shallots, trimmed, thinly sliced
  1. Cook sweet potato in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Place on a tray in a single layer to cool. When cool enough to handle, cut into 2cm pieces. Place in a large serving bowl and set aside.
  2. Meanwhile, sauté bacon in a non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Transfer to a plate lined with paper towel to remove excess oil and set aside.
  3. Whisk buttermilk, mayonnaise, mustard and garlic in a jug. Pour over sweet potato. Add three-quarters of the parsley, bacon and shallot. Toss to combine. Sprinkle remaining bacon, shallot and parsley over salad to serve.
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