Warm Sweet Potato Salad | Schnucks
Warm Sweet Potato Salad Warm Sweet Potato Salad

Schnucks is putting a new spin on an old classic. This warm sweet potato salad is perfect for parties and gatherings.

30M 30M 10
Nutrition facts: 226 6G 6MG 467MG 38G 6G 5G
Ingredients: 4 lb. sweet potatoes, peeled and diced into 1/2" cubes 6 strips Schnucks bacon, chopped 1/2 white or red onion, finely chopped 2 cloves garlic, minced 2 celery stalks, chopped 3/4 cup Schnucks cider vinegar 2 tbsp. Schnucks olive oil 1 tsp. salt 1 tsp. pepper 2 tbsp. course ground mustard 1/4 cup cilantro or parsley, chopped Instructions: Boil sweet potato cubes until tender, about 10 minutes. Drain and keep warm. Heat skillet over medium-high heat and cook bacon until crisp. Remove the bacon and drain on paper towels. Add onion, garlic and celery to the bacon fat and cook until soft, about 3-4 minutes. Carefully add vinegar and mustard to the pan. Cook for 2 more minutes. Whisk in the oil, salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Gently stir in cilantro or parsley. Serve warm.

Warm Sweet Potato Salad

Produce, Side Dish

Schnucks is putting a new spin on an old classic. This warm sweet potato salad is perfect for parties and gatherings.

30M

10

Schnucks is putting a new spin on an old classic. This warm sweet potato salad is perfect for parties and gatherings.

Ingredients

  • 4 lb. sweet potatoes, peeled and diced into 1/2" cubes
  • 6 strips Schnucks bacon, chopped
  • 1/2 white or red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 3/4 cup Schnucks cider vinegar
  • 2 tbsp. Schnucks olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. course ground mustard
  • 1/4 cup cilantro or parsley, chopped

Instructions

  1. Boil sweet potato cubes until tender, about 10 minutes. Drain and keep warm.
  2. Heat skillet over medium-high heat and cook bacon until crisp. Remove the bacon and drain on paper towels.
  3. Add onion, garlic and celery to the bacon fat and cook until soft, about 3-4 minutes. Carefully add vinegar and mustard to the pan. Cook for 2 more minutes. Whisk in the oil, salt and pepper.
  4. Add the hot dressing to the potatoes and toss gently to coat.
  5. Gently stir in cilantro or parsley. Serve warm.

Nutrition Facts

226 Calories Per Serving

FAT: 6G

SATURATED FAT: 1G

CHOLESTEROL: 6MG

SODIUM: 467MG

CARBOHYDRATES: 38G

FIBER: 6G

SUGARS: 8G

PROTEIN: 5G

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