Friday, May 11, 2012
Sweet Potato Salad
It's almost Mother's Day! So happy I get to be with my Mama this year!
Yesterday, I was attempting to compile a tasty, gluten-free menu for her special day while working on the upcoming Baking with Julia pecan sticky buns (that I obviously can't give my Mom,) and got a bit hungry.
With the breeze rustling the papers of my cookbooks and some sweet potatoes staring at me, I had the desire to make picnic food. And you know, I was thinking, a picnic with your Mom in this amazing weather would be really lovely! No matter what you're making this weekend, store this recipe away for a beautiful day. Super easy to put together and great with any grilled protein or burger, it's a must have for your outdoor event!
P.S. These pictures were taken with my new iPhone. Not bad, right? I'm not one for expensive technology but this thing is kind of totally worth it. Although if I don't calm down soon, Siri may be my only friend. But pretty good camera, right? Back to food...
Sweet Potato Salad with Buttermilk Dressing
serves 4-6 as a side dish
2 large sweet potatoes cut into one-inch cubes, about 4 cups
2 celery stalks, finely minced
1/3-1/2 cup of red onion, finely minced
1 handful parsley, chopped
1/3 c milk
3 tbs mayonnaise
1/2 tsp salt
1/4 tsp pepper
- Put the potatoes in a medium sized pot, cover with water, bring to a boil, reduce to a medium-high simmer and cover for 8 minutes or until tender. Drain and allow to cool for at least 10 minutes.
- In the bowl you will store the salad in, zest a teaspoon of the lemon's rind.
- Take 2 tsp of the lemon juice and put into the bottom of your 1/3 cup measure. Top the lemon juice off with the milk and allow to sit for a minute or two (or use buttermilk!)
- Back to the bowl with the zest in it. Add the remaining lemon juice to the zest. Toss in the celery, onion and parsley and season with the salt and pepper. Add in the buttermilk once it is curdled. Toss with the sweet potatoes until well incorporated and refrigerate until ready to serve!