Well here we are folks! It’s finally Memorial Day weekend, and the official kickoff to summer. People everywhere are opening their pools, buying beach badges, and dusting off the ole grill for the first cook out of the season. I am attending a BBQ this Sunday and was asked to bring the potato salad. I typically make a German Potato salad based on my best friend’s recipe. This stuff is amazing. She is famous for it. She even makes it for her dad yearly for Father’s day. You know how there is usually tons of potato salad leftover after a party? Not so with her recipe.
However, that is not the recipe I am going to share with you today. While it’s amazing, it’s been done before. Instead, I am going to share a recipe I created last week, that made my husband, an outspoken sweet potato hater, into a lover, a believer, and an eater. He had three helpings. THREE!
I researched tons of recipes online and basically took what I liked from each. My recipe calls for chickpeas. The reason for this is that unlike a white or red potato, the sweet potato tends to get really mushy when cooked. The chickpea adds some substance so that the salad isn’t one big pile of mush. You can omit the chickpeas, and use 4 small white or red taters in their place.
On another note, while I know everyone is excited to throw back a few beers, and grill some burgers this weekend. Please take a moment to remember what Memorial Day is all about, and remember those who have fallen.
Sweet Potato Salad
3 Large Sweet potatoes
15 ounce can of chickpeas (also known as Garbanzo beans)
¼ cup dried currants
1 bunch (¾ cup) chopped scallions
¼ cup honey mustard
¼ cup mayonnaise
6 slices of bacon (chopped and cooked to a crisp)
1 Tbl cumin
1 Tbl chili powder
2 Tbl coconut oil
Salt and Pepper to taste
- Preheat oven to 375 F. Peel and cube the sweet potatoes. Boil until tender. Drain, and set aside to cool.
- While the sweet potatoes are cooking, drain and rinse the chickpeas. Line a baking sheet with parchment paper.
- In a mixing bowl add the chickpeas, cumin and coconut oil and stir until the chickpeas are covered.
- Pour the seasoned chickpeas onto the baking sheet. Bake for 15-20 minutes. You don’t want them to be totally crispy, but slightly roasted and still tender.
- In another mixing bowl, add honey mustard, currants, and scallions mix until well incorporated. (reserve some bacon and scallions to top the salad with before serving).
- When chickpeas are done, add them to the dressing along with the sweet potatoes and bacon. Mix with a spoon until blended, making sure not to mash the sweet potatoes too much. Refrigerate until you serve.