Saturdays with Rachael Ray – Sweet Potato Salad with Bacon
The recipe Saturdays with Rachael Ray – Sweet Potato Salad with Bacon can be made in roughly 40 minutes. One portion of this dish contains around 5g of protein, 14g of fat, and a total of 310 calories. For $1.43 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Taste and Tell Blog. 61 person found this recipe to be delicious and satisfying. If you have red onion, olive oil, red wine vinegar, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It works well as a side dish. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 97%, this dish is tremendous. Similar recipes include Saturdays with Rachael Ray – Bacon, Leek, Tomato and Potato Soup, Sweet-Potato Chicken Quesadillas {Saturdays with Rachael Ray}, and Bacon and Deviled Eggs {Saturdays with Rachael Ray}.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
½ cup beef stock
freshly ground black pepper
2 to 3 small celery ribs, finely chopped
a handful of parsley leaves, finely chopped
3 dashes of hot sauce
4 slices good quality lean bacon, chopped
extra-virgin olive oil, for liberal drizzling
½ small red onion, finely chopped
2 tablespoons red wine vinegar
salt
1 teaspoon sweet paprika
1 ½ pounds sweet potatoes, peeled and cut into bite-sized chunks
Equipment:
pot
frying pan
bowl
Cooking instruction summary:
Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery, parsley and bacon. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.
Step by step:
1. Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes.
2. Drain the potatoes and return them to the hot pot.
3. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil.
4. Add the bacon and cook until just about crisp.
5. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste.
6. Transfer the potatoes to a serving bowl and stir in chopped onions, celery, parsley and bacon. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.
Nutrition Information:
covered percent of daily need
