Ingredients and Weight:
- Sweet potatoes: 2 lbs (907 g)
- Celery: 3 stalks (150 g)
- Red onion: 1/2 (100 g)
- Parsley: 1/2 cup (15 g)
- Dijon mustard: 2 tablespoons (30 ml)
- Dairy-free mayonnaise: 1 cup (240 ml)
- Apple cider vinegar: 1/4 cup (60 ml)
- Salt and black pepper: To taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes and pierce with a fork.
- Roast sweet potatoes for 20 minutes, or until tender.
- Allow potatoes to cool and peel.
- Cut potatoes, celery, and onion into bite-sized pieces.
- In a large bowl, combine potatoes, celery, onion, parsley, mustard, mayonnaise, and vinegar.
- Season with salt and black pepper to taste.
- Stir until evenly combined.
Nutritional Information:
Per Serving (1 cup):
- Calories: 250
- Fat: 15 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 300 mg
- Carbohydrates: 30 g
- Protein: 5 g
Dish Characteristics:
- Creamy and tangy
- Slightly sweet with a hint of crunch
- Perfect for summer picnics or potlucks
- Can be made ahead and chilled for later use
User Comments:
- "This salad is so delicious and refreshing. I love the sweet and savory flavors."
- "I'm not a huge fan of sweet potatoes, but this salad changed my mind. It's so good!"
- "This is the perfect side dish for any meal. It's light, healthy, and satisfying."
Special Precautions and Tips:
- If you don't have dairy-free mayonnaise, you can make your own by blending together 1 cup of raw cashews, 1/2 cup of olive oil, 1 tablespoon of lemon juice, and a pinch of salt.
- Add other vegetables to your salad, such as carrots or cucumbers.
- For a smoky flavor, roast the potatoes over a charcoal grill.
