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Süßkartoffel-Salat mit Kartoffeldressing

Sweet potato salad with potato dressing and chorizo

January 13th, 2021 | main dishes

A potato salad made from sweet potatoes: Apples and pears give it fruity freshness, the potato-based dressing makes it velvety and a few slices of a spicy chorizo ​​add that certain something. A wonderful winter meal!

Sweet potato salad with potato dressing and chorizo

I know the sweet potato from the old days of container shipping. Back then, many a sailor with a “green thumb” grew sweet potatoes in his cabin. The long tendrils and attractive leaves grow, no, they proliferate at breakneck speed, and so an entire wall in the cabin was quickly planted. The fact that you only had to put a tuber in a water glass was extremely advantageous. So earth wasn’t absolutely necessary. And, as is well known, earth on board a ship brings bad luck, according to old sailor superstitions. At least as much misery as women on board. But that’s a story from a completely different century…

The sweet potato is one of the oldest vegetables known to man and originally comes from South America. Today you can get them in almost every organic or supermarket and at the weekly markets as well.

For this sweet potato salad, the dressing is made from potatoes and a little crème fariche, a great dressing that also goes well with many other salads. I recommend a spicy chorizo ​​(picante) for this salad. If you don’t like it that spicy, choose the mild chorizo ​​dulce.

If you don’t know sweet potatoes yet, be sure to try the recipe and let me know how you liked it (everyone else, too, of course).

Sweet potato salad with potato dressing and chorizo

(4 servings)

250 g floury potatoes
peel, cut into pieces and boil in salted water until soft, drain and press through the potato press (or mash with a fork)
2 TS crème fraîche
2 TS white wine vinegar
80 ml of milk
add to the squeezed potatoes and stir until smooth
Salt, pepper from the mill
Chilli flakes
season the dressing and set aside
1 kg of sweet potatoes
peel and cut into approx. 2 cm cubes
4 TS sunflower oil
heat the oil and fry the sweet potato cubes in portions over medium to high heat for about 12 minutes until golden brown, drain on kitchen paper
2 small apples
2 pears
remove the core and cut into wedges
1 ts sugar
2 ts lemon juice
mix and pour over the apple and pear wedges, mix
1 chicory
cut into rings as thick as a finger and add to the apples
3 TS olive oil
1 handful of basil leaves
add and fold in the sweet potato cubes
200 g chorizo ​​picante for frying
slice
1 TS olive oil
heat and fry the chorizo ​​for about 3 minutes until crispy
arrange the sweet potato salad on plates, either pour the potato dressing over it or serve separately, put the chorizo ​​slices on the salad and serve

If you prefer a classic potato salad, my recipe for Swabian potato salad is warmly recommended.

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