Curried Sweet Potato Salad with Lacto-fermented Mayonnaise
You may never want plain potato again once you try this refreshing and delicious sweet potato salad. It is just as welcome in the middle of summer as it is in the middle of winter. To help the sweet potatoes keep their shape better, let them cool completely before dicing them. This will also allow the skins to come off easily.
3 pounds sweet potatoes, cooked until just tender, then peeled (do not overcook)
1/2 teaspoon each ground coriander, ground cumin, and ground turmeric (or 1-1/2 teaspoons prepared curry powder)
Celtic sea salt
Cut sweet potatoes into 1-inch slices and place in a steamer on the stovetop. If the potatoes are very large you may want to cut each slice in half to expedite cooking. Steam just until tender, checking every 5 minutes after they have steamed for 15 minutes.
While potatoes are steaming, chop the other vegetables and mix the dressing. Combine mayonnaise, lemon juice, honey, grated ginger, and spices, along with a pinch of salt in a small bowl. Set aside.
Chop apple, green onions, celery, and pecans. Combine with cooled sweet potatoes.
Pour dressing over vegetables and stir together until thoroughly combined. Refrigerate several hours to allow flavors to blend.