Grammy's Kitchen · Potato Salad · Quinoa Sweet Potato Salad
One of 103 potato salad recipes we measured
from pinchofyum.com
23 cooks on pinchofyum.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 9% |
| acid | 0% | 1% |
| sweetener | 5% | 0% |
| salt | 0% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 large sweet potatoes, peeled and diced |
| 2 shallots, peeled and roughly chopped | |
| 1 g | 1 sprig of rosemary or thyme |
| 1 pinch of salt | |
| 1 swizzle of olive oil | |
| 397 g | 1 14-ounce can chickpeas |
| 117 g | 1 cup whole walnuts |
| 40 g | 2 tablespoons maple syrup |
| cooked quinoa (for serving, optional) | |
| baby kale (for serving, optional) | |
| dressing of choice (see notes) |
Method: 5 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tonight but I wasn't tbrilled with it like I hoped to be. The recipe called for diced sweet potatoes but I found that dicing them caused them to cook too quickly and they were mushy. . Also it was a bit bland as an end result. I didn't add all t” — a cook, 4.0★
“Made this for my meal prep this week and it is SO delicious and easy! And I also made the honey mustard dressing. Perfection. In the future I might drop the walnut amount down to 3/4 cup because my roasting pan was very walnut-forward (I should've used an e” — a cook, 5.0★