Nightshade Free Sweet Potato Salad
This recipe originated from Dr. Gloria who owns the health detective website. I am a massive fan of potato salad so this is the perfect night shade free substitute.
This recipe is mayonnaise free so perfect for people who may be intolerant to eggs.
Nightshade Free Sweet Potato Salad
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Serves: 4
Ingredients
- 1 pound Sweet Potatoes*, peeled and cut into about ½ inch pieces
- Salt & Pepper to taste
- 2 – 3 TBS white wine vinegar (I prefer using Balsamic vinegar; it gives it a great “zingy” rich flavor)
- ¼ cup extra virgin olive oil
- 1 tsp. brown sugar (I prefer Brown Whey Low Natural Sugar Alternative) – it’s used in exactly the same ratios as sugar and can be used for baking or any recipe needing sweetener. To order click here. It is the only natural sweetener I know of that can be used for baking.
- 1 ½ tsp fresh finely chopped thyme leaves
- 2-3 stocks celery, finely chopped
- 2-3 green onions or scallions, finely chopped
- ½ -1 cup shredded celery root
- ½ cup finely chopped pecans
Instructions
- In a 3-quart saucepan, heat sweet potatoes with 1 tsp. salt and enough water to cover. Allow to boil then reduce heat to low; cover and simmer 3-5 minutes until potatoes are just fork-tender (al dente), don’t overcook. Drain well and cool.
- Meanwhile, in a large bowl, whisk together the oil, vinegar, sugar/sweetener, thyme, and salt. After thoroughly mixed, add celery, green onions, celery root, and pecans.
- When potatoes are cooled, add to mixture in the bowl and toss. It taste better when made one-day in advance and kept well refrigerated to allow flavors to blend.
- To serve, place an ice cream scoop sized serving onto of your favorite green and, if using dark balsamic, gently drizzle a bit around the edge of the plate.
Find more recipes on Smart Psoriasis Diet 30 Minute Meals Recipe eBook
