Friday, June 27, 2014

Sweet Potato Salad

Sweet Potato Salad is a lovely surprise as as the summer months heat up. The RQ was inspired by  The Red Fern,  a local Rochester restaurant that serves an extraordinary vegan cuisine! The RQ created her own version of the potato salad and served it on a bed of purple kale salad, which is both pleasing to the eyes and satisfying to the palate! (Recipe below.)

The Red Queen's Sweet Potato Salad
(serves 4)

1 large yam (cut into hearty bite-size pieces and steamed)
1/4 red onion, diced
2 celery stalks, cut on bias
1 Tblsp fresh dill, chopped
1/2 cup safflower Vegenaise
1 tsp Dijon Mustard
salt & pepper to taste

Carrot Chopper made an excellent fingerling potato salad last weekend AND reminded The RQ to STEAM the potatoes to get the most nutrients! Guess what, the potatoes turn out perfectly; not at all mushy. Steaming only takes about 10-15 minutes! Spread the steamed potato chunks on a plate to cool and prepare the remaining veggies and dressing. Throw it all in one bowl, smash and Enjoy!

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