Chef Wendell cooks up delicious, nutritious potato salad dishes
INDIANAPOLIS (WISH) – It’s time for warm weather, outdoor grilling, and spending time with hungry family and friends. Break the boring habit of serving predictable mayonnaise deli potato salad.
Here are two healthier, full-flavored versions that will have everyone asking for more, please.Roasted Sweet Potato Salad
Adapted from Whole Foods Market
2 sweet potatoes
½ red onions
¼ tsp. black pepper
½ tsp. cinnamon
½ cups balsamic vinegar
¼ cups local raw honey
2 Tbsp. chopped green onion
4 cups baby arugula or kale
3 radishes, slice thin
• Pre-heat oven to 400.
• In a bowl, toss the sweet potatoes, onion, pepper and cinnamon. Transfer to a wax sheet covered baking pan and roast till tender: about 45 minutes.
• Keep them a warm and don’t refrigerate
• Meanwhile, whisk together dressing of vinegar, honey and green onions in a mixing bowl.
• In a larger mixing bowl, mix dressing with the arugula / kale and radishes.
• To serve: arrange arugula / kale / radish mix onto a serving platter.
• Toss the warm sweet potatoes in balsamic then spoon over the greens.Sicilian Potato Salad with Olives
An adaptation from: ChristinaCooks.com
Makes 4-5 servings
2 pounds Yukon gold yellow potatoes, 1/2-inch cubes, do not peel
Himalayan salt
10-12 ounces green beans, trimmed
1 small red onion, finely diced
10-12 green olives, pitted, quartered
10-12 oil-cured black olives, pitted, diced
3-4 Tbsp. capers, well drained
2-3 ripe tomatoes, diced, do not peel or seed
To hear more about these delicious dishes, click on the video.