PREP: 10 MIN / READY: 50 MIN

4 SERVINGS

Gluten-Free Healthy Vegan Vegetable Vegetarian

Potato salad is often a traditional dish with strong preferences. This version is unique with no mayo, using sweet potatoes instead of russet and Korean pickled radish instead of pickle relish. It's tasty and colorful.

Ingredients

2 lb purple sweet potatoes (6 medium), scrubbed, halved lengthwise
2 tsp avocado oil
1 cup carrot matchsticks (3 in × 1/4 in)
1/4 cup thin half-moon slices white or yellow onion
7 ounces yellow pickled radish, cut into 1/4-inch half-moon slices (2 cups)
2 tbsp whole grain mustard
1 tsp kosher salt
1 lemon

Instructions

Preheat the oven to 350ºF.
Place sweet potatoes cut-sides down on a baking sheet, rub with oil, and roast until tender, 30-40 minutes.
While roasting, put carrots and onion in a bowl. Sprinkle with salt, toss, and massage until pliable. Rinse, drain, and return to the bowl. Add pickles, mustard, lemon zest, and juice. Mix well and set aside.
Once sweet potatoes are cool enough to handle, scoop the flesh into the bowl (or chop skins if preferred) and fold into the dressing. Season with salt and lemon juice. Serve immediately.
Store in an airtight container in the fridge for up to 1 week.

Yellow Pickled Radish

Ingredients

1 cup rice vinegar
1.5 cups water
1/4 cup agave syrup
2 tsp salt
1/4 tsp turmeric
1 long daikon radish or 1 Korean radish, peeled & cut into strips, rounds, or half moons

Instructions

In a small pot, mix rice vinegar, water, agave, salt, and turmeric. Bring to a boil, then turn off the heat.
Place cut daikon radish in a large glass container and pour the vinegar mixture over it. Let it cool completely, then secure the lid and refrigerate for at least 24 hours before use.

Roasted Sweet Potato Salad

Ingredients

Instructions

Yellow Pickled Radish

Ingredients

Instructions