I have come to realize that most adult people have mastered the fine art of making potato salad, where I still have not. Perhaps my late father’s love of ‘all things potato’ made me more obstinate in not learning how to craft this mainstay. He was not a nice man to his family, so why would I learn how to make something he might like?

I actually like a well-made potato salad, and my Mother-in-law has a terrific recipe for it which she was kind enough to share. But ever one to be ‘different’, I figure if everyone else around me can make a fine potato salad there is nothing more for me to add, and I should leave them to it.

Therefore, I decided that I would search for something no one else is making, and make THAT ‘my thing‘. And what did I come up with? Well, this past weekend as we celebrated Thanksgiving in Canada, I unveiled my new recipe for Sweet Potato Salad.

Here is what I did:

Sandra’s Sweet Potato Salad

Ingredients

 

• 4 sweet potatoes, peeled and cut into bite-sized cubes
• 3 tbsp olive oil
• 1 tsp salt
• 1 tbsp Club House Indian Masala seasoning (optional but recommended)
• 1 tsp black pepper
• 2 cups fresh pineapple chunks
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 green bell pepper diced
• 1 cup onions diced
• 1 cup fresh cilantro chopped
• Salt and pepper to taste

Dressing

• 2 tbsp apple cider vinegar
• 2 tbsp Splenda brown sugar substitute
• zest of 1 orange
• 2 tsp deli style mustard (I used Maille brand Au Miel sweet honey mustard, but anything other than yellow prepared mustard should work)
• 1/2 cup canola oil

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In a roasting pan, combine cubed sweet potatoes, olive oil, Indian Masala seasoning (if using), salt, and pepper. Stir around, coating potatoes in oil and seasonings. Roast for about 30 minutes at 425 F, or until fork tender and golden brown.

In a large bowl, add potatoes and mix with the rest of the non dressing ingredients. Let cool while you prepare the dressing.

 

 

To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil. Pour dressing over cooled potato salad. Toss.

Chill in refrigerator until ready to serve. Toss again prior to serving.

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