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Sweet Potato Salad

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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.

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

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper.
  2. 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.
  3. While potatoes cook, chop red onion, celery, parsley, and green onions (if using).
  4. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey or lemon juice to make the dressing.
  5. In a large bowl, combine cooked sweet potatoes with chopped vegetables.
  6. Pour the dressing over the salad and toss gently to coat.
  7. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  8. Chill for at least 30 minutes before serving, or serve warm if preferred.
  9. 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.

Nutrition

Find it online: https://cookibly.com/sweet-potato-salad/