This candy potato salad recipe is colourful and scrumptious! Roasted potatoes, greens, and cranberries make the perfect candy and savory combine.
On the lookout for a scrumptious salad that includes everybody’s favourite root vegetable? Do this Candy Potato Salad! You received’t be capable of cease shoveling in bites of this wholesome facet dish (we couldn’t, no less than). The distinction of garlic roasted candy potato cubes, feathery child arugula, cranberries and creamy goat cheese hit it out of the park. Prime it with tangy honey mustard dressing and properly, you’ll need to park your self in entrance of the bowl.
Components on this candy potato salad recipe
There are a lot of forms of candy potato salads. In actual fact, there’s a well-liked Arabic candy potato salad with onion, cinnamon and raisins. This candy potato salad recipe is certainly one of our personal creation, utilizing our favourite roasted sweet potatoes with a mixture of fall and wintery produce. Nevertheless it works for any time of yr! Right here’s what you’ll want:
Suggestions for making roasted candy potatoes
The longest lead merchandise on this candy potato salad recipe is roasting the potatoes! This salad is constructed round these Roasted Sweet Potatoes: our grasp methodology for baking them till they’re caramelized and tender. Listed below are just a few notes for that methodology:
- Preheat the oven to 450 levels Fahrenheit. Candy potatoes are finest roasted at very excessive warmth, which will get the perfect caramelization (referred to as the Maillard response).
- Cube the candy potatoes into 3/4-inch chunks. This would possibly sound oddly particular, nevertheless it’s the perfect dimension for bite-sized items. (Minimize them too small and so they shrivel up within the oven.)
- Season with olive oil, salt and garlic powder. See the recipe beneath for specifics.
- Roast on parchment-lined baking sheet for about 25 minutes, till tender. There’s no have to stir! Throw them in and so they roast up like a allure.
Two variations: potato salad vs plated salad
You may serve this candy potato salad certainly one of two methods: from a bowl, or as a plated salad. Listed below are the variations:
- The principle methodology is sort of a cross between potato salad and inexperienced salad. It’s principally candy potatoes, with a little bit of child arugula thrown in.
- Need extra of a inexperienced salad? Do the plated salad variation. Add just a few cups of blended greens to the child arugula. Place the greens on a plate, then add the candy potatoes and drizzle over dressing.
Solely use child greens!
This candy potato salad is contingent on utilizing child greens. Why? Child arugula has a lovely feathery texture and a gentle taste. Mature arugula is bought in bunches and the flavour could be very spicy! Don’t use it instead. Should you want a substitute, use any sort of child inexperienced: spinach or blended greens.
Child arugula is bought in containers or luggage within the produce aisle. Simply keep away from something bought as a bunch!
Candy potato salad dressings
This candy potato salad recipe tastes good with a lot of completely different salad dressing choices. Our favourite is Honey Mustard Dressing, however there are heaps to select from. Listed below are some choices:
When to serve it
Tell us if you happen to do this candy potato salad: it’s certainly one of our favourite new recipes and everybody goes loopy for it once we make it! It could be good for serving:
Extra candy potato recipes
Love candy potatoes? Right here some favourite sweet potato recipes for any season:
Description
This candy potato salad recipe is colourful and scrumptious! Roasted potatoes, greens, and cranberries make the perfect candy and savory combine.
- 2 kilos candy potatoes (about 4 medium)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Recent floor black pepper
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan)
- 2 cups child arugula (not normal arugula*, plus 2 to 3 cups blended greens for the plated salad variation)
- 1/2 medium shallot, thinly sliced into half moons
- ¼ cup dried cranberries or cherries
- ¼ cup pepitas
- ¼ cup feta or goat cheese crumbles (non-obligatory)
- Roast the candy potatoes: Preheat the oven to 450 levels Fahrenheit.
- Cube the candy potatoes into 3/4” cubes, leaving the pores and skin on. In a big bowl, combine the candy potatoes with the olive oil, garlic powder, and kosher salt.
- Line a baking sheet with parchment paper and place the candy potatoes on prime in a good layer. Bake for about 25 minutes, till the cubes are tender and browned on the underside. (You may make forward the roasted candy potatoes and refrigerate till serving: deliver them to room temperature prior to creating the salad, or reheat them in a 350 diploma oven till barely warmed.)
- In the meantime, make the Honey Mustard Dressing.
- When able to assemble the salad, in a bowl combine the roasted candy potatoes with the child arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Combine, then serve. (Plated salad variation: Add 2 to three further cups blended greens. Place the greens on plates, prime with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)
Notes
*Be certain to purchase child arugula, which has a feathery texture. Mature arugula bought in bunches is way too spicy. For a substitute, use any child inexperienced like child spinach or blended greens.
- Class: Salad
- Technique: Roasted
- Delicacies: American
- Weight loss program: Vegetarian
Key phrases: Candy potato salad, candy potato salad recipe
