Nov 5, 2016
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RAINBOW SWEET potato salad
SO for Christmas I made a bunch of food, including 3 salads. The salads were a roasted cherry tomato and goats cheese salad (a la Nigella), a quinoa, haloumi and pumpkin salad AND A RAINBOW SWEET POTATO SALAD WHICH EVERYBODY LIKED AND I ate so much of it. I CALL IT BULKING. Ingredients: 2 white sweet potatoes 2 orange sweet potatoes 2 purple sweet potatoes...are these the same as yams? SOMEONE CLEAR THIS UP FOR ME 1 red capsicum diced 1 red onion diced 2 stalks of spring onions, sliced thinly Now this is the bad part... 1 cup of Kewpi mayonnaise. This is the delicious Japanese mayonnaise which contains monosodium glutamate (MSG). Not terribly good for you...OR SO I BELIEVE. I haven't read much about it. I was fortunate enough to find one which did not contain MSG BUT was some low calorie version SO did not taste quite as good as the normal one. MIND YOU I HAD NO CHOICE SINCE THE SHELVES WERE BARE at the Japanese shop and that's all I could get my filthy mits on. AND ALTHOUGH IT TASTED MEH by itself, in the salad it was LOVELY. Anyway, ingredients list continued... 1 tbsp hot mustard 1 tsp apple cider vinegar Method:
1. Cut up the sweet potatoes and bake them, wrapped in foil in a fan forced oven at 180 degrees CELSIUS. Bake until they're soft but can still keep their shape when you poke at them, just so they don't turn into mashed potato when you LIGHTLY AND CAREFULLY toss the salad/ stir in the MAYO YO. 2. Add the hot mustard and apple cider vinegar to the Kewpi mayonnaise. You can also add a tsp of Yuzu. IF YOU'RE RICHER THEN ME AND CAN AFFORD 12 BUCKS FOR A BOTTLE. I didn't use it and the salade was 10/10 without it. 3. Put the cooled baked potatoes into a bowl with the rest of the ingredients and plop the mayonnaise on top and CAREFULLY do whatever it takes to distribute that sweet sweet mayonnaise evenly throughout the salad. BECAUSE IT IS COLOURFUL IT LOOKS great in a glass bowl.
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