Side Dish

Garlic Mayonnaise Sweet Potato Salad

Garlic Mayonnaise Sweet Potato Salad
Garlic Mayonnaise Sweet Potato Salad

With Barbecue season upon us, you have to have some kind of a potato-ey mayonnaise-y salad. So I made a Garlic Mayonnaise Sweet Potato Salad which was a huge hit for our last barbecue. It’s made with sweet potatoes instead of russet potatoes and Garlic Mayonnaise instead of regular mayonnaise. The Garlic Mayonnaise is homemade and lectin free! I made it the way I usually make potato salad in the past, with eggs and black olives. Instead of sweet pickles, I roasted red bell peppers, skinned them and took the seeds out of them so they were also lectin free. This replaced the sweetness of the pickles.

Ingredients for Garlic Mayonnaise Sweet Potato Salad

  • 3 pounds white sweet potato, peeled and finely diced
  • 1 teaspoon salt
  • 1/4 large red onion, finely diced
  • 2 celery stalks, finely chopped
  • 1 cup Garlic Mayonnaise
  • 6 eggs, hard boiled, peeled and diced**
  • 1 can black olives, diced
  • 2 roasted red bell peppers, with skin and seeds removed, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • paprika

** To boil the eggs, place in cold water and bring them to a boil. Time the boil for 1 minute. Then turn off the heat, cover them and let them sit in the water for 10 minutes. Drain the hot water, and cover them again with cold water. This makes perfect boiled eggs that peel easily!

Instructions for Garlic Mayonnaise Sweet Potato Salad

  • The first step is to peel and finely dice the sweet potatoes. Add them to a large pot of water with 1 teaspoon of salt. It takes about 9 minutes to get them tender, but not mushy.

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  • While the potatoes are cooking, roast the red peppers that have been seeded and cut in half in a 400 degree oven until the skins blacken.

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  • Gently peel the skins off of the red bell peppers. Then dice them.
  • Drain the sweet potatoes and rinse with cool water.
  • While the sweet potatoes are cooling, cut up the boiled eggs, red onions, celery and the black olives.

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  • Add the cooled sweet potatoes and mix together.

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  • Once that is combined, add the Garlic Mayonnaise, salt, pepper and paprika. Mix well until everything is coated with the Garlic Mayonnaise.
  • Sprinkle with paprika. Cover with plastic wrap and refrigerate for 2 hours.
Garlic Mayonnaise Sweet Potato Salad
Garlic Mayonnaise Sweet Potato Salad

We really enjoyed this salad and it has become our go to for barbecues!

Garlic Mayonnaise Sweet Potato Salad
Recipe Type: Side Dish
Cuisine: American
Author: No Lectin Nana
Ingredients
  • 3 pounds white sweet potato, peeled and finely diced
  • 1 teaspoon salt
  • 1/4 large red onion, finely diced
  • 2 celery stalks, finely chopped
  • 1 cup
  • Garlic Mayonnaise
  • 6 eggs, hard boiled, peeled and diced**
  • 1 can black olives, diced
  • 2 roasted red bell peppers, with skin and seeds removed, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • paprika
  • ** To boil the eggs, place in cold water and bring them to a boil. Time the boil for 1 minute. Then turn off the heat, cover them and let them sit in the water for 10 minutes. Drain the hot water, and cover them again with cold water. This makes perfect boiled eggs that peel easily!
Instructions
  1. The first step is to peel and finely dice the sweet potatoes. Add them to a large pot of water with 1 teaspoon of salt. It takes about 9 minutes to get them tender, but not mushy.
  2. While the potatoes are cooking, roast the red peppers that have been seeded and cut in half in a 400 degree oven until the skins blacken.
  3. Gently peel the skins off of the red bell peppers. Then dice them.
  4. Drain the sweet potatoes and rinse with cool water.
  5. While the sweet potatoes are cooling, cut up the boiled eggs, red onions, celery and the black olives.
  6. Add the cooled sweet potatoes and mix together.
  7. Once that is combined, add the Garlic Mayonnaise, salt, pepper and paprika. Mix well until everything is coated with the Garlic Mayonnaise.
  8. Sprinkle with paprika. Cover with plastic wrap and refrigerate for 2 hours.
Side Dish

Instant Pot Pinto Beans (Pressure Cooked)

 

Instant Pot Pinto Beans
Instant Pot Pinto Beans

My family loves Instant Pot Pinto Beans! Being married to a Latino man and learning how to cook from my Mother-In-Law, I had to find a way to continue to eat beans. All Mexican food is served with them and they are a staple in our household. My granddaughter will eat beans and rice all the time if I let her and she isn’t even 3 yet! To create beans that are Plant Paradox approved, first you soak the beans and then you cook them in an Instant Pot or Pressure Cooker. In this process, you only need about a half hour (minus the soaking time) instead of 3 hours for the beans to cook thoroughly.

Soak 2 cups of beans with 1 tablespoons salt for 24 to 48 hours. Then rinse them thoroughly.

Ingredients for Instant Pot Pinto Beans

  • 2 cups soaked pinto beans
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves of fresh garlic, minced
  • 2 cups of water
  • 1 teaspoon sea salt
  • 1 teaspoon oregano leaves

Instructions for Instant Pot Pinto Beans

  1. Sauté the onions and garlic in your pressure cooker with the olive oil, 5 minutes.
  2. Add the rinsed pinto beans, the water, salt and oregano leaves.
  3. Close and lock the lid and set button to 10 minutes of pressure cooking time.
  4. When the time is reached, use the natural method of the steam release. It takes about 20 minutes but well worth the wait.
Instant Pot Pinto Beans (Pressure Cooked)
Recipe Type: Side Dish
Cuisine: Mexican
Author: No Lectin Nana
Pinto Beans, Plant Paradox Approved
Ingredients
  • 2 cups soaked pinto beans
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves of fresh garlic, minced
  • 2 cups of water
  • 1 teaspoon sea salt
  • 1 teaspoon oregano leaves
Instructions
  1. Sauté the onions and garlic in your pressure cooker with the olive oil, 5 minutes.
  2. Add the rinsed pinto beans, the water, salt and oregano leaves.
  3. Close and lock the lid and set button to 10 minutes of pressure cooking time.
  4. When the time is reached, use the natural method of the steam release. It takes about 20 minutes but well worth the wait.