How to make potato salad Martha Stewart?

Directions Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Feb 25, 2021

How do you roast sweet potatoes Martha Stewart?

Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours . Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

Why do you soak sweet potatoes before baking?

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy . That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

How does Ina Garten bake sweet potatoes?

directions Preheat oven to 425*F. Cut sweet potatoes in wedges or like french fries. Place wedges on large baking pan or cookie sheet. ... Now sprinkle over brown sugar, salt, and black pepper. ... Spread out in a single layer. ... Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside. More items...

Why do you need to soak sweet potatoes before cooking?

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy .

How to keep potatoes from falling apart when making potato salad?

Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer , which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.

Is it OK to make potato salad the day before?

Yes, and PLEASE do, chilling your salad will only make it more flavorful! You can make the Potato salad 1 or 2 days in advance and store it in an airtight container in the refrigerator. I often make my potato salad the night before serving for best results.

Why don't you peel potatoes for potato salad?

There's no reason at all , so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Martha Stewart's Raw Sweet Potato, Celery & Apple Salad Recipe on Food52 (2024)

Fall

by: Genius Recipes

March8,2016

9 Ratings

Martha Stewart's Raw Sweet Potato, Celery & Apple Salad Recipe on Food52 (1)

Prep time 10 minutes
Serves 4

Jump to Recipe

Author Notes

Yes, this salad has raw sweet potato in it—but before you wrinkle your nose, remember: We felt this way about kale salads not long ago. Raw sweet potatoes are crunchy and flavorful, and far from sticky-sweet, the way they can be when they're cooked. Raw sweet potato is pretty common in the raw food community, a natural place for novel ideas like this to catch on (they predicted one-ingredient banana ice cream, too). On blogs and in cookbooks, the crunchy orange starch takes the form of spiralized salads, soups, juices, and raw sweet potato pies. Adapted slightly from Whole Living (January/February 2012). Note: Although raw sweet potatoes can be eaten in a variety of ways safely, please don't get so excited about this salad that you make raw sweet potatoes a staple of your diet. In extreme cases, in the absence of other proteins, a diet based on raw sweet potatoes can be dangerous. Here's further reading. —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

2 tablespoonslemon juice
1 tablespoonfreshly grated ginger
2 tablespoonsextra-virgin olive oil
Coarse salt and freshly ground pepper
1 small sweet potato, peeled and finely julienned into matchstick (about 2 cups)
1 tart apple like Granny Smith, cored and finely julienned into matchsticks
1 stalk celery, thinly sliced
2 scallions, thinly sliced
3 radishes, finely julienned
3 tablespoonstoasted sesame seeds
¹/₄ cuppacked fresh cilantro leaves

Directions

In a small bowl, whisk together lemon juice, ginger, and olive oil. Season to taste with salt and pepper.
In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
Drizzle dressing over salad, toss, and season to taste with salt and pepper.

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Recipe by: Genius Recipes

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12 Reviews

FarmGirl January 16, 2023

This is a fantastic recipe! I have made it many times and it always gets rave reviews. It’s unique…and a great side dish. Yes…it does take a bit of effort to cut everything appropriately….but well worth it!

Lisa L. April 29, 2019

This will become a regular in my repertoire. Crunchy, spicy from the ginger, tart from the apple, with a seedy addition. It's lovely and stays good for days in the fridge.

Candace April 13, 2019

Made this for a party last night and it was a huge hit. No one knew the orange stuff was sweet potatoes and they loved it, as did I. Don't know what the fuss is about raw sweet potatoes - fresh ones are very firm and indeed sweet, even raw. Used a OXO julienne peeler for the sweet potatoes and a very thin/sharp knife for the rest. Used a drop of sesame oil in place of the seeds and added 1/4 tsp of maple syrup for a touch more sweetness - limes work as well as lemons. I will make this often - a very elegant and refreshing salad.