This Sweet Potato Waldorf Salad is a twist on the classic with the addition of sweet potatoes and cranberries providing a contrast of colors and textures.
One of my favorite salads for Christmas is the Waldorf Salad. A search on the web directed me to The Kitchen Project website with a write-up on the The History of Waldorf Salad. It says here that the salad was created at New York’s Waldorf-Astoria Hotel in 1896 by the maître d’hôtel, Oscar Tschirky. The salad was an instant success. I can’t remember when was the first time I tasted Waldorf salad but it was certainly an instant success with me. I have always associated this sweet, crunchy salad with Christmas, perhaps because of the colors.
A few years back, I chance upon this wonderful cookbook by Janet Ballantyne called Joy of Gardening Cookbook. This classic vegetable cookbook has more than 350 step-by-step color photographs on the recipes presented. This is an older cookbook and I am not even sure if it is still in print. If you love vegetables, it is definitely worth your while to check out this book. She has a recipe in here for Sweet Potato Waldorf Salad. The addition of sweet potatoes is just delightful. The sweet potatoes not only give the salad a contrast of textures but also a lovely color.
This recipe was adapted from Janet Ballantyne’s Sweet Potato Waldorf Salad. I have also added some dried cranberries to give it a pop of color. Instead of serving it on a bed of lettuce, I chose to serve it on a bed of baby greens. I hope you will give this salad a try.
Similar Tools Used in Making This Sweet Potato Waldorf Salad
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• Calphalon Contemporary Hard-Anodized Saucepan with Steamer Insert, 4 1/2-quart
• Cuisipro Stainless Steel Measuring Cup and Spoon Set
Sweet Potato Waldorf Salad
- 3 cups sweet potatoes (½ inch cubes) from 2 sweet potatoes
- 2 cups apples (½ inch cubes) from 2 large apples
- ½ cup celery diced from 1 stick of celery
- ½ cup raisins (80g)
- ½ cup dried cranberries (70g)
- ½ cup walnuts (50g)
- 1 tbsp lemon juice
- 1 cup mayonnaise / salad dressing / vegenaise
- ¼ tsp ground nutmeg
- 5 oz fresh baby greens (140g)
- Steam sweet potatoes until just tender, about 6 to 7 minutes. Do not overcook as you want the sweet potato pieces to hold its shape. Plunge into cold water. Drain.
- In a large bowl, toss apples and lemon juice. Add celery, raisins, cranberries, walnuts, and sweet potatoes. Sprinkle nutmeg over fruits and vegetables. Add mayonnaise and toss to coat.
- Chill for at least an hour before serving.
- To serve, place baby greens on a plate. Spoon salad onto baby greens.
Look at that pink sky at dawn. 5 to 8 inches of snow is expected today and tomorrow…..brrrr!
Enjoy…..and have a wonderful day! 😎
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