Potato Sweet Potato And Pea Salad Recipes

Steps:

• Preheat the oven to 425ºF (220ºC).
• Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
• Peel and slice the onion and set aside.
• Add the chickpeas to the other half of the baking sheet.
• In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
• Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
• Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
• Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
• Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
• Add the parsley, cilantro, and remaining dressing and toss to combine.
• Top with dried cranberries, if using.
• Enjoy!

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

Steps:

• In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once., In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

Steps:

• Bring 1-1/2 qt. water to boil in large saucepan. Add new potatoes; cook 3 min. Add sweet potatoes; cook 10 min. or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.
• Mix mayo, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.
• Refrigerate 1 hour.

Steps:

• Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
• Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
• Dressing:.
• Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
• To serve:
• Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

Steps:

• 1. Prepare the tamarind paste and chaat masala. Then, in separate pots, cover the white potatoes and sweet potatoes in lightly salted water, bring to a boil, and cook until tender, about 15 minutes for the potatoes and 15 to 20 minutes for the sweet potatoes (depending on their thickness). Drain and let cool, then peel all the potatoes. Cut each white potato in half lengthwise, and cut the sweet potatoes into thick rounds.2. In large cast-iron or nonstick skillet, heat the oil over medium-high heat and cook the white potatoes and sweet potatoes until golden-brown on both sides, about 7 minutes, turning as needed. As you cook them, press each piece with the back of the spatula to flatten it as much as possible. Transfer to a plate, and when they are cool enough to handle, use clean fingers to coarsely break each piece into 2 or 3 smaller pieces.3. Add the peas to the same skillet and cook over medium-high heat, stirring, until barely golden, about 4 minutes.4. Mix the potatoes and sweet potatoes into the peas. Then add the tamarind paste, salt, cayenne pepper, chaat masala, and cilantro and cook, turning a few times as needed, about 2 minutes. Adjust seasonings, adding more salt, chaat masala, or tamarind, if needed. Transfer to a serving platter, top with the chopped onions and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Bring potatoes in salted water to a boil.
• Reduce heat; simmer till tender (about 20 to 25 minutes).
• Two minutes before potatoes are done, add peas.
• Drain off water; cool to room temperature.
• Cut potatoes in wedges.
• In large bowl, combine mayonnaise, mustard, vinegar, tarragon and salt.
• Stir in potatoes, peas and chopped onion until coated.
• Chill for 1 hour or until ready to serve.