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Sweet potato salad

Ingredients :
  • 1.5kg (about 2 large) sweet potatoes, peeled, cut into large pieces
  • 3 rindless bacon rashers, coarsely chopped
  • 80ml (1/3 cup) buttermilk
  • 1 tbs mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 small garlic clove, crushed
  • 1/3 cup fresh continental parsley leaves
  • 2 shallots, trimmed, thinly sliced
Method :
  • Step 1: Cook sweet potato in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Place on a tray in a single layer to cool. When cool enough to handle, cut into 2cm pieces. Place in a large serving bowl and set aside.
  • Step 2: Meanwhile, sauté bacon in a non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Transfer to a plate lined with paper towel to remove excess oil and set aside.
  • Step 3: Whisk buttermilk, mayonnaise, mustard and garlic in a jug. Pour over sweet potato. Add three-quarters of the parsley, bacon and shallot. Toss to combine. Sprinkle remaining bacon, shallot and parsley over salad to serve.

Recipe Ingredient

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