Tag Archives: potato

Sweet Potato Salad with Tangy Ancho Chili Sauce (Virtual Vegan Potluck)

Hey vegan potluckers! We are thrilled to be participating in the third virtual vegan potluck!

One of my favorite dishes is the classic potato salad. But Neal won’t go near it because most versions have vegan mayo in them and he detests mayo. Even if the potato salad is mayo-less, he won’t go near it because he associates it with mayo. Challenge accepted! IMG_5164 _Snapseed

This potato salad is a twist on the classic version. Instead of russet and/or red potatoes, I used sweet potatoes.
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And instead of the classic mayo, onions and pickle relish mixture, I used Mexican inspired ingredients like dried Ancho chili, cilantro, lime juice, harissa (technically, this ingredient is Moroccan)IMG_5127 _Snapseed

and black beans.IMG_5161 _Snapseed

The tangy sauce is cashew based and comes out nice and creamy but not in a mayo kind of way. IMG_5156 _Snapseed

Sweet Potato Salad with Tangy Ancho Chili Sauce

Ingredients (approximates)

  • 4-5 medium to large peeled and cubed sweet potatoes
  • 1-2 garlic cloves
  • 1/2 tsp salt
  • 1/2-1 tbs chopped dried ancho chili
  • 1/2 cup raw cashews
  • 1 tbs olive oil
  • 1/2 tsp harissa
  • 2 1/2 tbs lime juice (+ a couple of splashes at end)
  • 3/8 cup of water
  • 14.5 oz can of rinsed and drained black beans
  • 1/2 cup chopped cilantro

Directions

  1. Boil sweet potatoes until tender (about 5-7 minutes in boiling water). You want them tender but not too tender that they turn to mush. Drain and let cool.
  2. In a small blender or food processor (I used the small cup with my magic bullet), pulse the garlic, salt and ancho chili.
  3. Add the raw cashews and blend until it’s powdery/pastey.
  4. Add the olive oil, harissa, lime juice and water and blend until smooth.
  5. In a large bowl, add the sweet potatoes, black beans, cilantro and all the sauce. Gently fold ingredients until the sauce is incorporated.
  6. At this point, I tasted it and ended up mixing in a few more splashes of lime juice (to up the tang factor) as well as some salt, pepper and more harissa.

This salad is great warm or cold, by itself or inside a tortilla! If you want it more spicy, add more ancho chili. It is super tasty and best of all, it passes the Neal test. Finally. A potato salad that he will eat!

IMG_5193 _SnapseedStill hungry? There are more good vegan eats in the Virtual Vegan Potluck. Click the button below to see the dish before mine by Farmer’s Market Vegan.

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Click this button to see the dish after mine by The Vegan Gypsy.

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Or if you’re just joining in, click below to start from the beginning with our gracious host, Vegan Bloggers Unite.

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Happy virtual eating!