5-in-1 Sweet Potato Salad
By: Kelly Key
Ingredients:
• 3 lbs sweet potato (or potato, carrot, beet, butternut squash!)
• 1 large onion
• 1 cup apple cider vinegar
• 1/2-3/4 cup olive oil
• salt & pepper
• optional: handful fresh herbs or arugula, chopped finely
• optional: 1 TBS sugar or maple syrup
Directions:
1. Peel and cube potatoes then either boil or roast until just tender.
2. Combine with remaining ingredients by gently mixing in a large bowl.
3. Serve warm or refrigerate for an hour before serving.
Variation #1: Tacos/Burritos
1. Finely chop a few cups of lettuce or cabbage.
2. Dice 1-2 Tomatoes.
3. Grate cheese and choose some cooked beef, chicken or beans as protein.
4. Layer all ingredients in taco shells or burritos with sweet potato salad and add salsa!
Variation #2: Frittata
1. Lightly distribute sweet potato salad in an oiled casserole dish or cast iron skillet.
2. Cover with 4-6 beaten eggs.
3. Top with 1 cup of grated cheese.
4. Add salt, pepper, and herbs to taste.
5. Preheat oven to 375 and bake for 25-30 minutes.
Variation #3: Soup
1. Add leftover salad recipe to large pot.
2. Cover with chicken or veggie stock.
3. Add seasonings and cooked protein if desired.
4. Bring to a gentle simmer for 20 minutes.
Variation #4: Fritters
1. Mash up potato salad and 1 egg in a bowl.
2. In a separate bowl/plate, mix 1 cup of flour, some salt, pepper, and/or 1 TBS all-purpose seasoning.
3. Heat oil in a skillet.
4. Form 3″ circle patties that are 1″ thick. Coat them in flour mix and fry in oil 2-3 minutes each side until golden.
