I love potato salad. I feel like Oprah when she shouts “I LOVE BREAD” but obviously I would never shout I love bread. That’s just silly. Back to the point of the post: Potato salad is simply the best side food. It’s filling, soft, cold, different textures, full of mayo, goes with any main dish, etc. Why I’m not serving it at my wedding I don’t know! Perfection in my opinion.
The other day I was watching Stranger Things (amazing) while eating some pretty bland sweet potatoes and thought “why isn’t there a sweet potato fall salad like the summer russet favorite? I make this amazing dipping sauce for sweet potato fries. Why can’t I use that as the base? Oohhhh crispy quinoa and edamame would be amazing!” I paused the show and took notes. Devin was beyond confused and insisted I explain how the creatures in Stranger Things reminded me of this new recipe! My only answer is the bland sweet potatoes distracted me so much that I had to find a solution. Everyone you have just had a sneak peek into my brain.
The sauce I used as the base of the salad is one of my favorite dipping sauces. I especially love dipping sweet potato french fries in it but, to be honest, I’ve used it with salads, crab/tuna cakes, chips, etc. It’s that good. Once I made the sauce I moved on to the quinoa. The other day I was listening to the Bon Appétit podcast on Spotify (so good) and the guest, Deb Perelman from Smitten Kitchen, was talking about how she was crisping up quinoa earlier in the week. Crispy quinoa sounded intriguing and I had a hunch crispy quinoa would bring a nice texture balance to the sweet potato salad. I’ve never had or made quinoa until I made this recipe so I was nervous. Even though I am super attached to my rice cooker, I decided to follow the stove instructions on the packaging instead. I burned the boiling quinoa…How does this happen?! Devin hates the rice cooker because he always burns but has amazing luck on the stove top. I somehow am the opposite. Luckily I was able to save enough to bake/crisp in the oven for the final dish.
I hope you all enjoy!
2 medium to large red sweet potatoes, peeled, diced into 1/4in cubes
2 tablespoons olive oil
2 teaspoons chili powder
1 cup quinoa, cooked
1/2 frozen shelled edamame, cooked
1/2 cup mayonnaise
1 tablespoon sriracha
2 teaspoons gluten-free soy sauce
1 teaspoon furikake (it’s gluten-free! Hooray!)
1/4 teaspoon ginger powder
Salt and Pepper to taste
Combine mayonnaise, sriracha, soy sauce, ginger powder, and furikake in a small bowl. Set aside in the refrigerator.
Preheat oven to 400F. Toss sweet potatoes with oil, chili powder, salt and pepper. Bake in an oven for 25-30 minutes or until tender. Set aside in medium bowl. Cook quinoa based on packaging directions on the stove top. Preheat oven to 350F. Once quinoa is cooked and fluffy, place an even layer on baking sheet. Bake for 20-30 minutes stirring every 10 minutes. Keep an eye on your quinoa! It can burn easily. Our oven cooks fast and high so we baked ours for 18-20 minutes. Set aside once baked and crisped. Boil edamame based on packaging directions. Ours was frozen and we boiled 2 cups of water for 1/2 cup of edamame for 5 minutes. Toss all ingredients together with sauce and serve. Sweet potato salad is great at room temperature or cold.