Grammy's Kitchen · Potato Salad · Moroccan Sweet Potato Salad
One of 103 potato salad recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 9% |
| acid | 3% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 1/2 lbs sweet potatoes/yams (such as red garnet), (peeled and cut into 3/4-inch cubes) |
| 68 g | 5 Tbsp olive oil, (divided) |
| Salt and freshly ground black pepper | |
| 38 g | 2 1/2 Tbsp fresh lemon juice |
| 1 Tbsp fresh orange juice + 1/2 tsp orange zest | |
| 3 g | 1 tsp minced garlic ((1 clove)) |
| 1 g | 1/2 tsp ground cumin |
| 1 g | 1/2 tsp ground coriander |
| 1 g | 1/2 tsp paprika |
| 1 g | 1/4 tsp ground cinnamon |
| 0 g | 1/4 tsp ground ginger |
| 0 g | 1/8 tsp cayenne pepper |
| 60 g | 1/2 cup sliced almonds, (toasted) |
| 36 g | 1/4 cup dried cranberries |
| 25 g | 1/4 cup minced fresh parsley |
| 19 g | 3 Tbsp minced fresh cilantro |
| 12 g | 2 Tbsp minced fresh mint ((or more cilantro)) |
Method: 8 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.