Happy Victoria Day, Canadians! You gotta love em… Somehow many have gotten this holiday that traditionally marks the “safe planting” date for frost-tender plants mixed up with the first day of summer. So if you go about Ontario right now, you see many a person in shorts and fleece jacket, and there’s always someone among your friends who is either gone to one of the lakeside beaches for a day trip or has decided to go camping.
This makes me howl. I’ve been here 15 years, and I think it’s been warm enough on Victoria Day to do these things exactly once. And yet, the annual tradition of freezing ones’ proverbial nads off persists, drinking beer and trying to kick-start summer.
Of course, after this past winter, I kinda joined in. I’m not crazy enough to go camping, but I did daringly wear shorts earlier this week. It was 25C, so I feel somewhat justified.
This healthier twist on a traditional potato salad kicks out the high fat of mayo in favour of flavour! Apple cider vinegar, lemon and honey with a bit of creamy buttermilk add a wonderful sweet and sour twist to the mellow roast of sweet potatoes.
It’s fast, it’s perfect for the grill, and a great way to be using up some of these sweet potatoes from your CSA.
Sweet Potato Salad with Lemon Poppy Seed Dressing
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Appetizer, Side Dish|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot|
- 2lb sweet potatoes (2-3 medium-large, peeled and sliced)
- 1 green onion (sliced)
- 3 radishes (sliced)
- 2 dill pickles (medium, diced)
- 1/4 cup +1 tbsp olive or grapeseed oil
- 4 1/2 teaspoons apple cider vinegar
- 4 1/2 teaspoons honey
- 1 1/2 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- 4 1/2 teaspoons cultured buttermilk
- 1/8 teaspoon coarse salt
- 1/4 teaspoon onion powder
- 1 dash black pepper
- 1 tablespoon lemon juice
If you're speedy, you can make the dressing and chop the toppings while the potatoes are on the BBQ, making this a 20 minute side dish that can be served warm!
|Step 1.||Toss the sliced and peeled sweet potatoes in a bowl with 1 tablespoon of oil. Preheat grill, lid closed. Grill in a grill basket over medium-low heat, lid closed and stirring occasionally, for 12-15 minutes or until sweet potatoes are roasted through and bright orange.|
|Step 2.||While sweet potatoes are grilling, in a jar with a lid, combine the apple cider vinegar, honey, lemon, poppy seeds, Dijon mustard, salt, pepper, onion powder, and 1/4 cup oil. Shake well for a minute to combine. Add buttermilk to the jar and shake again. Set aside.|
|Step 3.||Slice the radishes and green onion, and dice the pickle finely.|
|Step 4.||When the sweet potatoes are finished, remove from grill. Transfer to la platter and arrange the green onion, radishes and pickle on top. Shake the jar of dressing and drizzle potatoes with it.|
Recipe adapted from Fresh Juice, Summer 2013.