If we're sticklers for tradition and only enjoy sweet potatoes for the holidays, we're missing out on this delicious, nutritious potato powerhouse all the rest of the year! How do we fix that? By breaking with tradition for a new spin on a classic summer salad.
We peel and cut 5 sweet potatoes (about 2 pounds) into 1-inch chunks, cook 'em until they're fork tender – maybe 10 to 15 minutes – and drain 'em.
Okay, in a large bowl, combine 1 cup mayo, 1/4 cup honey, 1 tablespoon yellow mustard, 1/2 cup chopped walnuts, and 1/4 teaspoon salt. Add the potatoes, mixing them until they're coated. Let 'em chill up in the fridge.
Simple enough? And whether we're packing a picnic basket for the park or just stepping out our own back door to do some grilling, either way, we've got a colorful, slightly sweet and super flavorful, rich and crunchy all rolled into one good-for-us salad that'll pair with any of our favorites from sandwiches to hot-off-the-grill chicken, burgers or ribs! You name it, and it's your success!
If you'd like the recipe, just send a self-addressed, stamped envelope, marked “Sweet Potato Salad,” to me, Mr. Food, right here at the station, or check it out online for pulling a switch on that same-old, same-old potato salad with a healthy alternative that'll cause a big flurry of attention to your wizardry!
Why, it'll be like Thanksgiving in summer. Yeah, they'll be thanking us for the…"OOH IT'S SO GOOD!!®"
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