Panini Grilled Sweet Potato Salad with Creamy Basil Vinaigrette

Sweet Potato Salad
Student Winner
Panini Grilled Sweet Potato Salad with Creamy Basil Vinaigrette
Sharyn LaPointe Hill, Las Cruces, New Mexico

Try this fun twist on Sweet Potato Salad. You won’t be disappointed.

Panini Grilled Sweet Potato Salad with Creamy Basil Vinaigrette
Serves 4
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  1. ½ cup sour cream
  2. 3 tablespoons finely chopped fresh basil
  3. 3 tablespoons olive oil, divided
  4. 2 tablespoons fresh lemon juice
  5. 2 teaspoons coarse-grain mustard
  6. 3 medium sweet potatoes, peeled, cut into 1/4-inch slices (about 3 cups)
  7. 1 teaspoon salt
  8. ½ teaspoon ground black pepper
  9. 1 teaspoon McCormick Grill Mates Roasted Garlic & Herb Seasoning
  10. ½ small red onion, quartered and thinly sliced
  11. 6 sun-dried tomatoes in oil, drained and chopped
  12. ½ cup Kalamata olives, pitted and halved
  13. 4 slices bacon, cooked and crumbled
  14. Garnish: chopped pistachios
  1. Preheat panini or sandwich press according to manufacturer’s directions.
  2. 2. In a medium bowl, whisk together sour cream, basil, 1 tablespoon olive oil, lemon juice, and mustard. Cover, and set aside.
  3. 3. In a medium bowl, add sweet potato, and toss with remaining 2 tablespoons olive oil; season with salt, pepper, and Roasted Garlic & Herb Seasoning. Place sweet potato slices on panini press in a single layer, in batches, if necessary. Close press, and cook until potato is fork tender and grill marks appear.
  4. In a large serving bowl, combine sweet potato, onion, tomatoes, olives, and bacon. Pour prepared dressing over salad, and toss gently to blend. Garnish with pistachios, if desired.
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