Does anyone have a Sweet yellow potato salad recipe?

Hi, I'm wondering if anyone has a good recipe for sweet tasting yellow potato salad. I've pregnant with twins and have had cravings all day. ThanksDoes anyone have a Sweet yellow potato salad recipe?
*Sweet Potato Salad





8 medium sweet yellow potatoes (about 3 1/2 pounds)


1 cup tarragon or white wine vinegar


1/2 cup vegetable oil


2 tablespoons honey


2 cloves garlic, minced


1/2 teaspoon kosher salt, finely ground


1/4 teaspoon ground black pepper


1/2 teaspoon grated orange zest


1/4 teaspoon dried thyme


1 medium onion, halved and thiny sliced


1 medium green bell pepper, seeded and cut into thin strips


2 medium firm red apples, cored and chopped





Cook the sweet potatoes in boiling salted water just until tender, about 20 minutes. Drain and cool completely.


While the sweet potatoes are cooking, combine the vinegar, oil, honey, garlic, salt, black pepper, orange zest, and thyme in a bowl. Whisk to make a dressing.


When the sweet potatoes are cooled, peel them and cut in half length-wise and then into 1/4-inch slices. Put the sweet potatoes in a large bowl with the onions, bell pepper, and apples.


Add the dressing and gently toss to coat. Cover and refrigerate for at least 3 hours.





*Potato Salad with Buttermilk Dressing





1-1/2 lb (750 g) sweet yellow potatoes (about 7)


1/2 cup (125 mL) sliced radishes


2 green onions, chopped


1 sweet yellow pepper, diced


-Dressing:


1/2 cup (125 mL) buttermilk


1/4 cup (50 mL) low-fat yogurt


2 tbsp (25 mL) chopped fresh dill


1 tbsp (15 mL) each vinegar and vegetable oil


1/2 tsp (2 mL) Dijon mustard


1/4 tsp (1 mL) each salt and pepper





Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.


-Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.


Drain potatoes; let cool for 5 to 10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.





*Cold Sweet Potato Salad





Peel %26amp; cut 4 large sweet yellow potatoes into 2'; cubes, then boil in water till semi-soft. Rinse in cold water, drizzle with 1/2 cup vinegar %26amp; chill overnight.


Next day, chop 1 cup celery, 1/2 cup fresh chives, 1/2 cup red pepper, 1/2 cup green pepper, 1 TBSP chopped fresh tarragon, 1 TBS chopped fresh mint, 1TBSP parsley and 1/2 cup chopped sweet yellow onion, then stir all into 1-2 cups of mayonnaise, (mayonnaise amount at your discretion).


Then stir mayonnaise mixture into the cold sweet potatoes. Add salt %26amp; pepper to taste. Serves 6 - 8.





*GRILLED SWEET POTATO SALAD-Sweet potatoes along with red bell peppers and balsamic vinegar make up this delicious salad recipe.





1 pound (about 3 small) sweet yellow potatoes, peeled, cut into 1-inch pieces


1 small onion, cut into thin wedges


1 small (1/2 cup) red bell pepper, coarsely chopped


2 tablespoons Butter, softened


1/2 teaspoon salt


1/4 teaspoon pepper


1 tablespoon balsamic vinegar


2 tablespoons fully cooked real bacon bits*





Heat gas grill on medium or charcoal grill until coals are ash white. Place sweet potatoes, onion and red pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with small pieces of softened butter. Top with another 12-inch length of foil. Seal edges of foil by folding over twice.


Place aluminum foil packet onto grill. Grill, turning once, until potatoes are tender (15 to 20 minutes).


Carefully open packet; spoon vegetables into serving bowl. Add all remaining ingredients; gently toss to coat. Serve warm or at room temperature.


#Substitute 2 slices bacon, cooked, crumbled.








ENJOY :-)Does anyone have a Sweet yellow potato salad recipe?
1 1/2 lbs. (675 g) yellow sweet potatoes


Water





1 large or 2 medium broccoli crowns





2 C. (480 ml) cooked beans, drained (pinto, kidney, or white)





1 large tomato, chopped


1/4 C. (60 ml) chopped fresh cilantro


2 T. extra virgin olive oil


2 to 3 T. lemon juice


Salt and pepper to taste


Pinch or two of cayenne pepper (optional)





Peel sweet potatoes and cut them into slices 3/4-inch (1.5 cm) thick. Place them in a 2-quart (2 liter) saucepan with about 1/2-inch (1 cm) of water. Cover and bring to a boil over high heat. Reduce heat to low and steam them until tender, about 6 to 8 minutes. Cut them into bite-size pieces and put them into a large bowl.


Cut broccoli into florets and steam in a separate saucepan until tender, about 4 to 5 minutes. Transfer them to the bowl with the sweet potatoes.


Add the beans along with the chopped tomato, cilantro, olive oil, and lemon juice and season to taste with salt and pepper.


If desired, add a touch of spice with a pinch or two of cayenne pepper. Makes 4 to 5 servings.