Grammy's Kitchen · Potato Salad · Sweet Potato Salad
One of 103 potato salad recipes we measured
from www.chelseasmessyapron.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 9% |
| acid | 3% | 1% |
| sweetener | 9% | 0% |
| salt | 1% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 6 cups peeled and chopped sweet potatoes (2 pounds) |
| 41 g | 3 tablespoons olive oil |
| 60 g | 3 tablespoons maple syrup |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon cinnamon (optional) |
| 1/2 cup thinly sliced dates | |
| 180 g | 6 cups mixed greens |
| 109 g | 1 cup pecans (coarsely chopped) |
| 85 g | 3/4 cup goat cheese (or feta) |
| 54 g | 4 tablespoons olive oil |
| 30 g | 2 tablespoons apple cider vinegar |
| 40 g | 2 tablespoons maple syrup |
| 13 g | 1 tablespoon Dijon-style mustard |
| Salt and pepper |
Method: 3 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.