Hawaiian Sweet Potato Salad

This potato salad is done without a mayo dressing, but instead uses a cilantro lime dressing. This picture shows the salad done with the Orange fleshed Sweet potato because we could not find any Yellow fleshed sweet potato's. The biggest problem with this is that the Orange flesh is sweeter. It changes the flavor slightly. The other issue is that the Orange fleshed sweet potato is softer.

Here is a picture that shoes the difference.

Yellow Fleshed Sweet Potato      Orange Fleshed Sweet Potato

I don't have step by step photos because my husband prefers to not be photographed when hes cooking.

Dressing~
1 tsp dijon mustard
2 tbsp fresh lime juice
4 tbsp chopped fresh cilantro
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 clove garlic minced

whisk together the mustard, lime juice cilantro and garlic. Slowly streem in oil whisking constantly. stir in salt and pepper. let sit while you finish the salad.

Now you can choose to cook your sweet potatoes any way you choose but we prefer them to be oven roasted. For this you will place your sweet potatoes on a cookie sheet (this is strongly suggested unless you enjoy cleaning your oven) and roast them in a 425* oven for 30-45 minutes depending on the size of your potatoes. We usually do 4 small to medium potatoes.

Once the potatoes are cooled peel the skin off and chop them into medium sized chunks.

Salad~
3-4 medium sized sweet potatoes (of the yellow fleshed variety if you can find them)
1 cucumber
1/2 red onion
1/2 cup chopped macadamia nuts

Peel the cucumber and slice it lengthwise, remove the seeds and thinly slice. Thinly slice the onion (we have used a variety of onions our favorite is actually the vidallia onions), chop macadamia nuts and lightly toss all ingredients with the dressing. Refrigerate and enjoy chilled.

I love this at a summer picnic because you dont have to worry about it getting warm.