Sweet Potato And Yellow Hominy Salad With Red Chile Dressing Recipes

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

Steps:

• Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
• Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
• Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Steps:

• Peel and quarter the onions, toss with a small amount of vegetable oil, an.
• Bake the sweet potatoes at 350 degrees until easily pierced by a skewer, about 35 to50 minutes. Remove from oven, let cool, then peel and cut into bite-sized chunks. Place in a large bowl with the hominy and red onion.
• Dressing: Place roasted peeled chile in blender jar with the citrus juices, oil, and seasonings. Blend until pureed and add to vegetables in bowl. Toss well and let marinate 30 to 60 minutes. Toss with cilantro before serving.

Steps:

• Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
• While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.

Steps:

• Place the red potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 2 minutes.
• Add sweet potatoes; return to a boil.
• Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
• In a large bowl, whisk the vinegar, mustard, salt and pepper together.
• Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
• In a small bowl, combine mayonnaise and milk.
• Stir in the celery, onion and parsley.
• Gently stir into cooled potatoe mixture.
• Serve immediately or cover and chill.

Steps:

• Rinse hominy and drain well.
• Chop green pepper, onion and celery.
• Toss hominy and veggies together.
• Stir in pickle relish, celery seed, salt cheese and mayonnaise.
• Chill and serve cold.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
• Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
• Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.