Tesco Sweet Potato Salad Recipe

[Domenec Reynolds]

Iam not the biggest fan of mayonnaise based potato salads, but ones with more of a pesto style of dressing are another matter. This potato salad with tahini herb dressing is fresh tasting and flavourful and I would quite happily just eat a bowlful of it on it's own for dinner (or even just the dressing by the spoonful!).

The tahini herb dressing is incredibly good, I would happily slather it on pretty much anything. It isn't just good on potatoes, try it with pasta, on salads, in wraps (with falafel!), on tacos, or just as a dip for vegetable crudites or crusty bread.

The tahini gives it a lovely creamy texture, without the need to add any cream (or any dairy products at all for that matter, which makes it vegan), the herbs add a wonderful fresh flavour, and lemon gives it a bit of zing.

For the potato salad I used Tesco Jersey Royal new potatoes, they have a delicious earthy, nutty flavour and are distinctive by their kidney shape, waxy texture and delicate skins. They can only be grown on the island of Jersey and they are the only potato that carries the EU Protected Designation of Origin mark of authenticity, like Cornish clotted cream, champagne or Stilton cheese!

Jersey Royals are still produced and harvested using many traditional practices such as planting the seed potatoes by hand, fertilising the potatoes using seaweed harvested from Jersey beaches and harvesting from the islands steep slopes using winch and cables.

Their arrival is one of the traditional foodie symbols that Spring has arrived; this year however, they have been delayed by severe cold weather conditions which affected the UK (the 'beast from the east'). They are finally available in Tesco however, but be quick! They are only available for a limited period each year and you will only be able to get them until July depending on stocks.

This potato salad with tahini herb dressing is the perfect side dish for Spring; it goes great with salmon or falafel, or is perfect as part as a buffet or barbecue spread. Both the potatoes and dressing can be prepared in advance but it is best not to mix the two together until shortly before serving and I think that it is best served warm rather than cold or hot.

This potato salad is incredible. Made it for my lunch boxes this week and it's a clear success. The recipe is so simple but the tahini herb dressing is out of this world. Thanks for another great recipe!

I've been working on a recipe for a robust, vegetarian posole for the past couple of months. The version I finally came up with was so labor-intensive (yet so completely worth every tedious step), that I haven't had the wherewithal to make it again in order to photograph and share it. Hominy and beans are soaked and boiled for hours. Dried ancho chiles are re-hydrated, peeled, and pureed. Stock is made. Sweet potatoes are roasted. Soup is simmered. Toppings are prepared. Five years later, when you are half dead with fatigue and starvation, posole is finally ready to be devoured.

I'd been using the leftover ancho chile paste to slather on sweet potatoes which I'd roast in the oven and top with lime juice. The other day, I found myself with some extra cooked quinoa as well, so, inspired by this lovely recipe from Naturally Ella, I tossed it all together into a salad which I topped with what we had around: avocado chunks, pumpkin seeds, and goat cheese.

Multi-quinoa cooks up light and fluffy, with a bit of crunch from the firmer red and black grains. Soaking it first does away with the bitter outer coating, leaving behind only mild, nutty sweetness. (Though I do hope to try this with sorghum, as per the original recipe.)

We like the salad best when still a little warm, when the goat cheese gets a bit gooey against pillows of spiced and slightly smokey sweet potatoes. Toasted cumin adds robust bass notes, and lime gives it all a lively edge. Avocado season is in full swing in California and our co-op is currently stocking 4 different varieties of the oblong fruits, all locally-grown. Creamy slices give this salad a feeling of decadence, and so does a generous pour of good olive oil. Red onion and cilantro add crunch and freshness, respectively, making this a nourishing one-bowl meal that doesn't taste like a big helping of deprivation.

We served this at a get-together recently, and it was a huge hit. The flavors just work so nicely together, people can't help but open their eyes wide and exclaim, "This is good!" (At least, that's what I do.) Many thanks to Erin for this beautiful recipe!

We like this salad best when the components are still slightly warm. But the base can also be made ahead and refrigerated until ready to serve, up to 2 or 3 days. The grains and veg will continue soaking in the flavors and moisture from the dressing, so add more lime, salt, and olive oil until the flavors taste bright and poppy again. Do be sure to taste your chile powder to verify its mildness before dumping it on the sweet potatoes, or add a few pinches of cayenne if you want it kickier.

Position a rack in the center of the oven and preheat to 375F. Scrub the sweet potatoes, trim away the ends, and cut them into 1" chunks. Place them on a rimmed baking sheet, drizzle with the olive oil, salt, chile powder and paprika, and toss to coat. Spread into a single layer, and roast, flipping the potatoes once or twice, until they are soft and golden in places, about 30 minutes.

Meanwhile, place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with you fingers. Drain the quinoa well, and place it in a large saucepan with the water and salt. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender with a hint of bite, about 15 minutes. Let stand 5 minutes, then fluff gently with a fork. Dump into a very large bowl.

When the sweet potatoes are done, add them to the bowl with the quinoa. Sprinkle the toasted, ground cumin over, drizzle with the olive oil, add the onion and cilantro and toss to combine. Add enough lime juice to give the quinoa some punch, and more salt if you feel it needs it. Serve the salad topped with avocado slices, crumbled goat cheese, and the pumpkin seeds, drizzling more lime juice and olive oil over the top just before serving.

Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

Thank you for your lovely comment on my blog:) I made this salad for my lunch today - it was amazing! I didn't use any cheese and used pine nuts instead of pumpkin seeds. It was super delicious and I'll definitely be making it again!

Oh... I am so behind. I still want to try out the shrub and miso soup! I would make it right now but am missing sweet potatoes. So I think I'm going to make this next weekend for girls night - with drinks of course.

I've been trying to live a more sweet potato-y existence, too! They're such a perfect food, and I don't get enough of them. My mom used to roast them and serve them simply with sour cream - so decadent and delicious! And thanks for the encouragement about the posole - I gotta get on that!

Oh, Monet, that's the nicest thing anyone could say! It was so dark when I took these that I had to do heavy editing to get them to look ok, so I really appreciate the sweet compliment! And yes, so lovely when leftovers work out well!

Well, I must say that I am super excited about that posole recipe (and would totally be the crazy person spending her weekend making it), but I am also thrilled for this salad! It has so many of my favorite things!

OH YES! I think you would know that I absolutely love this (and yes, we are complete spoiled brats with the fresh avocados- I think I've eaten one every day for the past couple of weeks.) Lovely photos and I hope you do post the posole recipe sometime soon!

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