It really wasn't that long ago- just a year actually- that if someone asked me what a blog was, I would have responded with either a blank stare or an "Oh my God! What did my boys do now??!!"
It's hard to believe that technology has gifted us with this wonderful medium for sharing stories, information, ideas, recipes, and friendships.
It has also gifted my frazzled brain with a whole new set of rules for trying to keep track of these new ideas, information, and recipes! I do make every effort to credit the source of any recipe that wasn't developed by me, myself, and I.
BUT, (and I risk dating myself here), I have been around for just a little while and I do have a gajillion recipes collected over the years during times when people simply scribbled on napkins instead of emailing and we sometimes did the unthinkable (GASP!!!) and ripped a page out of a magazine in a waiting room WITHOUT noting the magazine, date, and chef.
S-i-g-h.....
The times they are a changin'!!
This recipe is one of those. I've been making this for years and the original was scribbled on the back of a magazine subscription card- leading me to believe it was one of those waiting room finds.
Anyway, today happened to be a day that found me spending a lot of time in waiting rooms and I needed a quick side for the grilled pork tenderloin that will be dinner. Sweet potatoes can ALWAYS be found in my fridge (a throwback to my days as a trainer of bodybuilders) and this lovely salad can be tossed together in minutes once the potatoes are roasted.
I used fresh pineapple that I had on hand today, but I have, on occasion, used chunks of canned pineapple. Even better, I've been known to use my homemade canned spiced, pickled pineapple. You might also add some thinly sliced jalapeno, but since my mother is having dinner with us tonight and she has an aversion to heat of any kind in her food, I omitted it.
Enjoy!
Sweet Potato Salad
3 large sweet potatoes
3 TBSP good mayo
1 1/2 TBSP Dijon mustard
salt and pepper
1 cup finely diced red onion
3 stalks celery, coarsely chopped or sliced
1 red bell pepper, seeded and thinly sliced
about 1 cup chopped pineapple
OPTIONAL- 1 small apple, chopped and tossed with a bit of lemon juice to prevent browning
1/2 cup broken pecan halves, toasted
scallion to garnish
Preheat oven to 400 degrees. Peel potatoes and cut into pieces. Roast till just tender and starting to caramelize- not mushy- anywhere from 25-40 minutes. Allow to cool
In a small bowl whisk together mayo and mustard. Season to taste with salt and pepper. I usually drizzle in a few drops of the pineapple juice and whisk to combine.
Combine remaining ingredients except scallions and gently toss with dressing
I have been getting lots of emails from readers saying you miss the family stories, pictures, and recipe histories. I promise- they'll be back!! Getting ready to list this house has been a much bigger job than we anticipated and time just seems to get away from me. I so appreciate your concern and I'm so grateful for your interest
As Always,
Buon Cibo, Buon Amici,
Pattie and Allie
Posts
Pattie, the flavors in this sound so good mixed together and I am a huge fan of sweet potatoes. How is Allie doing? Joni
ReplyDeleteI have never seen a sweet potato salad before. I love that it is sweet, but not sweet, crunchy and soft. I am going to definitely try this.
ReplyDeleteThis sounds delicious! And healthy! I'm intrigued by your homemade spiced pineapple which sounds yummy! Hope all your appointments are producing good results!!
ReplyDeleteBest,
Bonnie
I don't know why but sweet potatoes are my favorite...love them anyway that they can be prepared and this looks wonderful! Thanks for sharing it...I too have a ton of recipes from cooking since age 12 and raising such a big family and I don't remember where I get most of mine either..oh well, we all share! Somehow I missed this..you are selling your home? ;D
ReplyDeleteBonjour Pattie and Allie,
ReplyDeleteThis looks delicious, a great combination of flavors. Best of luck with the house.
a bientôt,
Mimi
I hope all is well?
ReplyDeleteYou crack me up, I am right along side of you on the blog thing, I never heard the term until someone invited me to visit their blog, I think it was Susan a BTNOP when I was at RMS. Boy that was the day and there was no turning back. It took me 2 yrs before I would start a blog and again, there is no turning back.
ReplyDeleteThis recipe sounds so YUM but all of your recipes do.
I wish I lived closer and I would help you stage and you could help me cook, Oh what fun we would have!!
Kathysue
PS Pattie, If you have a chance email me and let me know how Allie is doing?
ReplyDeleteGoodlifeofdesign@yahoo.com
GREAT looking salad!! I just love sweet potatoes and always have them in the house. I may have to give this a try! Thanks so much for sharing! xxoo
ReplyDeleteWhat a wonderful pairing of ingredients! This "reads" delicious. I hope you are having a great day. Blessings...Mary
ReplyDeleteI never had sweet potato salad! I do love them, so I would sure like to try this! Sweets have been very high here. I hope with the crops coming in they will come down.
ReplyDeletePrayers for you, Pattie, I found moving after 27 yrs in the same house a very stressful experience. Took me a year to get over it! :)
PS There are still boxes in the garage that have never been unpacked! Of course I was driving over 2 hours a day commuting to work, and by the time I got home they were the last thing on my mind! I made a little dent in it this summer. Made a vow that every charity that called for donated items would get some!
And look at us now - bloggers have taken over the internet, I think :)
ReplyDeleteWhat a delightful salad and one that I know I would love. Please, feel no pressure to post during this stressful time. We all understand what you are going through these days!
This looks amazing, Pattie! You're very conscientious to try to always credit sources of your recipes, but we know there's often no way to know. Like most good cooks, it sounds as if you tweak every recipe to make it your own and to please the people you love.
ReplyDeleteI didn't know you used to train bodybuilders! Fascinating!;)
Bye for now ...
Bill