Sweet Potato Salad with Poppy Seed Dressing Recipe

5 1 2
Sweet Potato Salad with Poppy Seed Dressing Recipe
Sweet Potato Salad with Poppy Seed Dressing Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Salad with Poppy Seed Dressing Recipe

Read Reviews
5 1 2
Publisher Photo
Pairing a seasonal fruit and vegetable makes for a very pretty and unusual salad to accompany a turkey dinner. The poppy seed dressing has a citrus tang and really brings out the flavor. If you're looking for a different side dish, give it a try!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 6 medium sweet potatoes (about 2-1/2 pounds)
  • 1/2 cup olive or vegetable oil
  • 1/4 cup orange juice
  • 1 tablespoon sugar
  • 1 tablespoon cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons poppy seeds
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 2 medium tart apples (about 3/4 pound), chopped
  • 2 green onions, thinly sliced

Directions

In a large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 minutes. Cool completely.
Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut each in half lengthwise, then into 1/2-in. slices. In a 4-qt. bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1-2 hours. Toss before serving. Yield: 8-10 servings.
Originally published as Sweet Potato Apple Salad in Taste of Home December/January 2000, p31

Nutritional Facts

3/4 cup: 196 calories, 11g fat (2g saturated fat), 0 cholesterol, 45mg sodium, 23g carbohydrate (12g sugars, 3g fiber), 1g protein.

  • 6 medium sweet potatoes (about 2-1/2 pounds)
  • 1/2 cup olive or vegetable oil
  • 1/4 cup orange juice
  • 1 tablespoon sugar
  • 1 tablespoon cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons poppy seeds
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 2 medium tart apples (about 3/4 pound), chopped
  • 2 green onions, thinly sliced
  1. In a large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 minutes. Cool completely.
  2. Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut each in half lengthwise, then into 1/2-in. slices. In a 4-qt. bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing. Repeat layers three times. Refrigerate for 1-2 hours. Toss before serving. Yield: 8-10 servings.
Originally published as Sweet Potato Apple Salad in Taste of Home December/January 2000, p31

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BetseyWR User ID: 6621854 22119
Reviewed Mar. 3, 2013

"Made this for dinner for 6. Everyone enjoyed this very different salad with unique and tasty flavors. Will keep this recipe."

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