One of my favorite things to do is take recipes that have memories attached to them and make them my own. I grew up eating my grandmother’s German potato salad, dotted with bacon and onions, tiny mustard seeds and a hefty dose of black pepper. It always tasted so good on cold winter days, as we ate it together as a family gathered around her kitchen table after church. Using that scene as inspiration, this Warm Sweet Potato Salad has become my warmth and comfort these days.
Glowing with paper-thin brussels sprouts, crunchy almonds and a maple mustard dressing, this colorful dish is my plant-powered version of potato salad. I lightly boiled the sweet potatoes just as my grandmother does with regular spuds for her german version, even though I’m typically a “roaster”. This was her trick in making sure the warm potatoes soaked up all the flavors of the vinaigrette.
I’m so excited about discovering the fastest and easiest way to uniformly cut vegetables, which always seems to be a problem. I’ve tried using a mandoline to shave brussels sprouts, but Brian has said “no more” after almost cutting my finger off. And even though I have good knife skills, when daydreaming strikes, I end up with potato slices of all different thickness’. This is why I’m so excited that my partner, KitchenAid, has a 9 cup Food Processor with one of the most amazing little concepts – an Exactslice lever (pictured at the bottom of the post) that you just push from left to right depending on how thick you want the vegetables sliced. It makes this salad a breeze to make, and it even has a smaller 3 cup bowl that sits inside the larger bowl, so you can make the maple mustard vinaigrette with it too. One appliance, so many uses – which I really appreciate in my small kitchen.
If you haven’t tried a warm salad, I think this one will you win you over. There are so many textures going on, between the soft and sweet potatoes, paper thin brussels sprouts, crunchy almonds and plump cranberries. It’s bursting with flavor as well as nutrients. So grab your fresh vegetables and dive into this beauty!
Warm Sweet Potato Salad with Maple Mustard Vinaigrette
Leftovers will last two to three days in the refrigerator.
- 3 sweet potatoes (about 1 1/2 pounds), peeled & cut in half horizontally
- 3/4 teaspoon salt
- water for boiling
- 3/4 pound brussels sprouts (bottoms trimmed)
- 1/3 cup sliced almonds
- 1/3 cup dried cranberries
- 2 tablespoons minced basil
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 1 clove garlic