Nutty sweet potato salad
2
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish. Five-spice powder, traditionally used in Chinese cooking, seems like a very unorthodox addition to any potato salad. Here, it adds a warm sweetness since it's usually made with star anise, fennel, and cinnamon, and is a wonderful complement for the heartier ingredients as well as the tart currants. It'll turn the heads of even the biggest potato salad skeptics. Garnish with scallions or fresh herbs, if desired.
Ingredients
Uncooked sweet potato
2 large
Reduced calorie mayonnaise
3 Tbsp
Fresh lemon juice
3 Tbsp
Five-spice powder
¼ tsp
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Dried currants
3 Tbsp
Table salt
⅛ tsp
Black pepper
⅛ tsp
Instructions
1
Bring 2 inches of water to a boil in a medium pot fitted with a steamer. Add potatoes; . cover; reduce heat to medium, and steam until fork-tender, about 5 to 7 minutes; cool to room temperature.
2
In a small bowl, whisk together mayonnaise, lemon juice, and five-spice powder. Pour over sweet potatoes and toss gently.
3
Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving.
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