ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet-Potato Salad with Ham and Curried Almonds

Yield 4
An unusual potato salad, this starts with the homegrown combination of sweet potatoes and ham, and then turns exotic with a sprinkling of curried almonds. We like to perch the whole affair atop a bed of red leaf lettuce, but you can always choose to serve the potato salad without the greens.

Ingredients

  • 2 pounds sweet potatoes (about 3 large), peeled and cut into 1/2-inch dice
  • 2/3 cup plus 1 tablespoon olive oil
  • 3 tablespoons sliced almonds
  • 1/2 teaspoon curry powder
  • 1 1/2- pounds piece smoked ham, such as Black Forest, diced
  • 3 scallions including green tops, sliced thin
  • 3 tablespoons cider vinegar or red- or white-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 head red leaf lettuce (about 1 pound), torn into bite-size pieces (about 3 quarts)

How to Make It

  1. Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.

  2. In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.

  3. In a large glass or stainless-steel bowl, whisk the vinegar, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.

  4. Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.

  5. Variation:: The curried nuts and ham make great complements to sweet potatoes, but they're excellent with regular boiling potatoes, too.

  6. Wine Recommendation: The sweetness of the potatoes, the spice of the curry, and the saltiness of the ham all point toward gewürztraminer as the wine of choice. Try a not-too-dry example from Alsace or Washington State for a match made in heaven.

Quick From Scratch Soups & Salads