Sweet Potato Salad with Pancetta and Red Onions
By Sarah Walker Caron, Sarah’s Cucina Bella
Rich in antioxidants, sweet potatoes are so good for you — whether you enjoy them baked, roasted or prepared some other way. For this creative summer salad, they’re boiled and then combined with pancetta, red onions and a tasty dressing for a delicious German potato salad-inspired dish.
And did I mention that this salad is super easy to make? Because it is. You’ll need a bowl, a spoon and a few minutes. Once the potatoes are cooked (easy), you just toss the rest of the ingredients together (peasy) and you’re ready to go.
Flavor explosion? Check. Perfect summer salad? Check. Ready for some lazy days and fun nights? Check and check.
Ready In: Minutes
Prep Time: Minutes Cook Time: Minutes
Place the sweet potato cubes in a large saucepan and cover with water. Set the pan over medium heat and bring to a boil. Cook until the potatoes are tender — about 20 minutes.
While the potatoes are cooking, heat a medium skillet over medium heat on the stove. Add the diced pancetta, and cook until browned — about 5-7 minutes. Drain and transfer the browned pancetta to a large mixing bowl.
Drain and add the cooked, tender sweet potatoes to the large mixing bowl, as well as the red onions. Toss well to combine.
Drizzle with dressing. Toss again. Let sit a few minutes and toss one more time.
This can be enjoyed warm, immediately, or chilled.
