The fun thing about this time of year is all of the neat ingredients you find at the grocery store that are rolling off the farms. I happened across some beautiful colored potatoes, so I figured it might be nice to try a cold salad with as many colors as I could get in one bowl. The potatoes were pretty delicious, and the sweet potato made a nice foil for the regular potatoes. The spinach helps you feel healthy, but the sweet mustard dressing is the real star.
Tri-color Sweet Potato Salad
Adapted from Cinnamon Spice and Everything Nice blog
1 pound russet potatoes
1 pound sweet potatoes
1 pound purple potatoes
4 large eggs
½ pound applewood-smoked bacon
½ cup diced red onion
1 packed cup fresh baby spinach leaves
Dressing:
¾ cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons granulated sugar
2 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
Wash the potatoes, cut them in half and place them in a big soup pot or divide them between two large saucepans. Cover with water and bring to a slow boil. Cook until fork tender 20 to 25 minutes. Drain and let cool.
Meanwhile, add the eggs to a small saucepan, bring to a slow boil for about 10 minutes. Drain and add cold water to the pan to cool them off.
Preheat the oven to 350°F. Line a large baking pan with aluminum foil and lay out the bacon in one layer. Bake until crisp, about 12 to 15 minutes. Drain on paper towels and chop.
Make stacks of the spinach leaves, roll them up and thinly slice (chiffonade).
Peel the potatoes, cut into cubes and add to a large bowl. Peel and chop the eggs - add to the bowl with the onion, spinach, and bacon.
In a small bowl whisk all dressing ingredients together until well combined. Pour about half of it into the bowl along with 1 teaspoon salt and ¼ teaspoon pepper. Mix with a rubber spatula or wooden spoon until well combined, adding more dressing as needed. Taste and season with more salt and pepper if needed. Refrigerate and serve chilled.
4 large eggs
½ pound applewood-smoked bacon
½ cup diced red onion
1 packed cup fresh baby spinach leaves
Dressing:
¾ cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons granulated sugar
2 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
Meanwhile, add the eggs to a small saucepan, bring to a slow boil for about 10 minutes. Drain and add cold water to the pan to cool them off.
Preheat the oven to 350°F. Line a large baking pan with aluminum foil and lay out the bacon in one layer. Bake until crisp, about 12 to 15 minutes. Drain on paper towels and chop.
Make stacks of the spinach leaves, roll them up and thinly slice (chiffonade).
Peel the potatoes, cut into cubes and add to a large bowl. Peel and chop the eggs - add to the bowl with the onion, spinach, and bacon.
In a small bowl whisk all dressing ingredients together until well combined. Pour about half of it into the bowl along with 1 teaspoon salt and ¼ teaspoon pepper. Mix with a rubber spatula or wooden spoon until well combined, adding more dressing as needed. Taste and season with more salt and pepper if needed. Refrigerate and serve chilled.
Makes 8 servings
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