Spicy Sweet Potato Salad

Vegetarian
Gluten Free
Dairy Free
Health score
11%
Spicy Sweet Potato Salad
50 min.
8
334kcal

Suggestions

Spicy Sweet Potato Salad: A Flavorful and Nutritious Side Dish

Are you a fan of vibrant, spicy flavors that dance on your palate, leaving you craving more? If so, this Spicy Sweet Potato Salad is the perfect recipe for you! Not only is it a delightful vegetarian, gluten-free, and dairy-free option, but it's also packed with nutrients and ready to tantalize your taste buds in just 50 minutes.

This salad boasts the earthy sweetness of roasted sweet potatoes and Yukon Gold potatoes, contrasted by the zesty tang of fresh lemon juice and mayonnaise. The addition of a hint of curry powder and a touch of heat from the jalapeño pepper ensures a complex flavor profile that's sure to impress.

The beauty of this dish lies not only in its bold flavors but also in its simplicity. With a mere 334 calories per serving, it's a guilt-free indulgence. And the best part? It serves 8, making it an excellent choice for potlucks, picnics, or any occasion where you want to bring something both delicious and nutritious.

So why not give your next meal a memorable twist with this Spicy Sweet Potato Salad? It's more than just a side dish; it's an experience.

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • tablespoon curry powder 
  • 0.3 cup parsley fresh chopped
  • clove garlic minced
  •  jalapeno minced seeded
  • 0.3 cup juice of lemon fresh
  • cup mayonnaise 
  • large onion red
  • pound potatoes - remove skin red
  • teaspoons salt 
  •  sweet potatoes and into 
  • pound yukon gold potatoes 

Equipment

  • bowl
  • microwave
  • colander

Directions

  1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad.
  2. Drain red potatoes and chill all three types overnight.
  3. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
  4. Cut red potatoes into fourths.
  5. Place all potatoes into a large bowl.
  6. Slice red onion thinly and place into a colander.
  7. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes.
  8. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

Nutrition Facts

Calories334kcal
Protein4.43%
Fat56.5%
Carbs39.07%

Properties

Glycemic Index
43.72
Glycemic Load
13.32
Inflammation Score
-10
Nutrition Score
17.172608694305%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.1mg
Naringenin
0.11mg
Apigenin
4.05mg
Luteolin
0.06mg
Isorhamnetin
0.69mg
Kaempferol
0.58mg
Myricetin
0.31mg
Quercetin
3.69mg

Nutrients percent of daily need

Calories:333.85kcal
16.69%
Fat:21.26g
32.71%
Saturated Fat:3.35g
20.95%
Carbohydrates:33.09g
11.03%
Net Carbohydrates:28.54g
10.38%
Sugar:4.58g
5.09%
Cholesterol:11.76mg
3.92%
Sodium:806.05mg
35.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.75g
7.5%
Vitamin A:8224.28IU
164.49%
Vitamin K:81.36µg
77.49%
Vitamin C:26.14mg
31.69%
Potassium:749.37mg
21.41%
Vitamin B6:0.43mg
21.32%
Manganese:0.39mg
19.28%
Fiber:4.55g
18.19%
Copper:0.25mg
12.33%
Magnesium:45.07mg
11.27%
Phosphorus:108.77mg
10.88%
Vitamin B1:0.15mg
10.09%
Iron:1.65mg
9.19%
Vitamin E:1.33mg
8.89%
Folate:35.53µg
8.88%
Vitamin B5:0.87mg
8.69%
Vitamin B3:1.66mg
8.31%
Vitamin B2:0.09mg
5.06%
Zinc:0.65mg
4.33%
Calcium:42.98mg
4.3%
Selenium:1.71µg
2.44%
Source:Allrecipes