This sweet potato salad is packed with bold flavors and wholesome ingredients. Unlike traditional potato salad, it offers a natural sweetness balanced with zesty dressings and crunchy add-ins. It’s versatile, nutritious, and can be served warm, cold, or at room temperature—ideal for any season or occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes
Olive oil
Salt and black pepper
Red onion
Celery
Fresh parsley
Green onions (optional)
Dressing ingredients (may include mayonnaise, Dijon mustard, apple cider vinegar, honey, or lemon juice)
Optional: dried cranberries, feta cheese, or arugula for added texture and flavor
Directions
Peel and dice sweet potatoes into bite-sized cubes.
Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and slightly crispy. Alternatively, boil until fork-tender, about 12–15 minutes, then drain and cool.
While the potatoes cook, finely chop red onion, celery, and parsley or nuts.
In a small bowl, whisk together dressing ingredients—typically mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey or lemon juice.
In a large bowl, combine the cooked sweet potatoes with the chopped vegetables.
Pour the dressing over the salad and toss gently to coat.
Taste and adjust seasoning if needed.
Chill for at least 30 minutes before serving, or serve warm if preferred.
Garnish with green onions, feta, or cranberries before serving, if desired.
Servings and timing
This recipe serves 6 to 8. Prep time: 15 minutes Cook time: 25–30 minutes (roasted) or 15 minutes (boiled) Total time: 40–45 minutes
Variations
Spicy kick: Add chopped jalapeños or a pinch of cayenne to the dressing.
Vegan version: Use a vegan mayo or olive oil-based vinaigrette instead of dairy-based dressings.
Mediterranean twist: Include chopped olives, cherry tomatoes, and crumbled feta.
Autumn flavor: Add roasted apples, pecans, and a maple-Dijon dressing.
Storage/Reheating
Store sweet potato salad in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the texture of the sweet potatoes and dressing may be affected. To serve warm, gently reheat in the microwave or on the stovetop over low heat. If using a mayo-based dressing, reheating is not recommended—serve cold or at room temperature instead.
FAQs
Can I make sweet potato salad ahead of time?
Yes, it tastes even better after the flavors meld. Make it up to a day in advance and refrigerate.
Should I peel the sweet potatoes?
Peeling is optional. The skins add texture and nutrients, but can be removed for a smoother dish.
Can I boil instead of roast the sweet potatoes?
Absolutely. Boiling saves time and gives a softer texture, while roasting adds caramelized flavor.
What type of dressing works best?
Both creamy (mayo-based) and tangy vinaigrette-style dressings work well, depending on your preference.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free. Just check any packaged items like mustard
Can I use regular potatoes instead?
You can, but the dish will lose the sweet-savory contrast that makes sweet potato salad unique.
Can I serve this salad warm?
Yes, it’s delicious warm or cold, making it versatile for different settings.
What proteins pair well with this salad?
Grilled chicken, salmon, chops, or tofu make great accompaniments.
How do I keep the sweet potatoes from getting mushy?
Roast instead of boil, and avoid overcooking. Let them cool slightly before tossing with dressing.
What herbs go well with sweet potato salad?
Fresh parsley, cilantro, chives, or thyme all add brightness and balance.
Conclusion
Sweet potato salad is a colorful, flavorful alternative to traditional potato salad that works for any meal or gathering. With its blend of textures and bold tastes, it’s easy to customize and sure to impress. Whether served warm or cold, it’s a standout side dish that brings something special to the table.
Sweet potato salad is a fresh, colorful take on traditional potato salad, made with roasted or boiled sweet potatoes, crunchy vegetables, and a tangy-sweet dressing. It’s perfect as a side dish or light lunch, served warm or chilled.
Author:Catherine
Prep Time:15 minutes
Cook Time:25–30 minutes
Total Time:40–45 minutes
Yield:Serves 6 to 8
Category:Side Dish
Method:Roasting or Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
3 large sweet potatoes, peeled and diced
2 tbsp olive oil
Salt and black pepper, to taste
1/2 red onion, finely chopped
2 celery stalks, diced
2 tbsp fresh parsley, chopped
2 green onions, sliced (optional)
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey or lemon juice
Optional: 1/4 cup dried cranberries
Optional: 1/4 cup crumbled feta cheese
Optional: 1 cup arugula or spinach
Instructions
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized. Alternatively, boil for 12–15 minutes until fork-tender, then drain and cool.
While potatoes cook, chop red onion, celery, parsley, and green onions (if using).
In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey or lemon juice to make the dressing.
In a large bowl, combine cooked sweet potatoes with chopped vegetables.
Pour the dressing over the salad and toss gently to coat.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Chill for at least 30 minutes before serving, or serve warm if preferred.
Garnish with feta, cranberries, or arugula just before serving, if desired.
Notes
Roasting sweet potatoes adds more flavor and texture than boiling.For a vegan version, use vegan mayo or an olive oil-based vinaigrette.Add jalapeños or cayenne to the dressing for a spicy kick.Store in the fridge for up to 4 days; do not freeze.Pairs well with grilled meats, fish, or tofu.
