Sweet Potato Salad

Sorry it took me so long to share this recipe. This is the one I made for the offline for Steve & Barbara A. at Gayle's last weekend. Here it is! Delicious, different and easy!

Gina's Sweet Potato Salad
from Down Home with the Neeleys

Yield: 4 to 6 servings

Ingredients:
2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise
2 tablespoons orange juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and freshly ground black pepper


Directions:
Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

Thank you for sharing, Linda. That salad was so delicious and so different from anything I'd ever tasted before. -gayle

Linda,

Thanks for the recipe. I love sweet potatoes and this was fantastic. I will take it to the Derby party tomorrow.

Barbara A

Great stuff Linda! Deeeee-lish!

Thanks Linda for the recipe!! I have been craving it and have passed it on to all my sweet potato friends!!! Now if we can get Barbara to share her Barley Salad recipe, I'll be fixed for the summer with great salad recipes. Barbara, please post your recipe!!!! Thanks to all.

I took the sweet potato salad to a Derby party this last weekend and what a hit. Thanks again for the recipe Linda.

Carol Not a problem. So sorry for the delay. Now I was not given an actual recipe for the barley salad. It was a dish we had in Italy last year and I kind of put together what was in it and futzed with the ingredients until I made a close approximation to the dish. So all that being said here we go.

Soak say half a cup of barley in tap water until it triples in size. (About six hours by me) Drain
Cook in chicken stock with bay leaf, marjoram, thyme and rosemary
I cook it a little like risotto. I add half a cup of stock at a time. Gives me control over the tenderness of the barley.
Once cooked to just a little beyond al dente let cool
Once cooled toss in extra virgin olive oil and toss to break up barley.
add as much as desired:
Chopped celery, chopped cucumber (seeded and skinned) and chopped anise root
toss well and add balsamic vinegar to taste.
I am not big on salting things as I go so you may want to check for seasoning step by step and add as desired.

Let me know how it turns out.

Barbara,

Glad you & your fellow Derby partiers enjoyed it!

I cooked a batch up , myself and daughter loved it.

Isn't it great! Someting different!
What have you been up to since I save you last?

Linda I have been very busy working with Jim Papovich at the Holliday Inn Hurstbourne and for Guy Sutcliffe these past 14 mths, how have things been with you and thanks for all your help in the past years. I am opening new Restaurant with Owner Guy Sutcliffe and would like to invite you to the grand opening party of Garys On Spring, Louisville Kentucky coming around late September of this year, formuly the old Spring Street Meeting House.