From our Popular Recipe results for Sweet Potato Salad
pagect=recipes,popular-recipes,salad,:recipes,popular-recipes,most-popular,popular+salad
Ginger Sweet Potato Salad with Mandarins Dates and Pecans Pressure Cooker
Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
- 1½ cups water
- 2 pounds large sweet potatoes, peeled and cubed
- juice of 1 lemon
- 1¼ cups mayonnaise
- 1 tablespoon Champagne vinegar
- 1 tablespoon orange juice
- 1 teaspoon grated orange zest
- 2 teaspoons grated peeled fresh ginger
- ¼ teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 (11-ounce) can mandarin orange sections, drained, or 3 fresh mandarins, peeled and sectioned
- 1/3 cup chopped pitted dates
- 3 ribs celery, cut into ¼-inch dice
Method
- Place a trivet in a 5- to 7-quart pressure cooker
- Add the water
- Place the potato cubes in a steamer basket and place in the pot
- The water should not touch the potatoes (pour some out if there is too much)
- Sprinkle with the lemon juice
- Cover and lock the lid in place
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Transfer the potatoes to a medium bowl
- Loosely cover and refrigerate until cooled
- When you’re ready to assemble the salad, whisk together the mayonnaise, vinegar, orange juice and zest, ginger, salt, and nutmeg in a serving bowl
- Add the potatoes, pecans, mandarins, dates, and celery and, using a large rubber spatula, fold gently together
- Serve immediately or transfer to an airtight container and store in the refrigerator; it can be made a day ahead