Sweet potato salad is a flavorful and nutritious alternative to traditional potato salad. Packed with roasted sweet potatoes, crunchy veggies, and a tangy dressing, this dish is perfect for barbecues, picnics, or as a side dish for any meal. The natural sweetness of the potatoes combined with savory ingredients and a hint of spice makes this salad an irresistible addition to your recipe collection.

Why You’ll Love This Recipe:

Healthy and Nutritious: Sweet potatoes are packed with vitamins and fiber, making this salad both delicious and nutritious.
Great for Meal Prep: This salad can be made ahead of time and stored in the fridge, making it perfect for meal prep or picnics.
Versatile: You can easily add your favorite ingredients like nuts, dried fruits, or extra veggies to customize it.
Perfect for Any Occasion: This salad works well as a side dish for summer barbecues, fall gatherings, or even a light lunch.

Key Ingredients

Sweet Potatoes: The star of the salad, roasted sweet potatoes add a natural sweetness and a hearty texture.
Red Onion: Adds a sharp, tangy flavor that complements the sweetness of the potatoes.
Bell Pepper: For a pop of color and crunch.
Celery: Adds crunch and freshness to the salad.
Green Onions: Offers a mild onion flavor and a touch of green color.
Dijon Mustard: Provides a tangy and slightly spicy kick to the dressing.
Olive Oil: Used for roasting the sweet potatoes and in the dressing.
Apple Cider Vinegar: Adds a tangy acidity to the dressing that balances the sweetness of the potatoes.
Honey: For a touch of sweetness in the dressing, balancing out the tangy flavors.
Fresh Herbs (optional): Parsley or cilantro adds freshness and flavor.

How to Make Sweet Potato Salad

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice 2-3 large sweet potatoes into bite-sized cubes. Toss the sweet potatoes with 2 tablespoons of olive oil, salt, and pepper, then spread them out in a single layer on the baking sheet.
Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, tossing halfway through.

Step 2: Prepare the Vegetables

While the sweet potatoes are roasting, finely dice 1 red onion, 1 bell pepper, 2 celery stalks, and 2-3 green onions. Set aside.

Step 3: Make the Dressing

In a small bowl, whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1/4 cup of olive oil. Season with salt and pepper to taste.

Step 4: Assemble the Salad

Once the sweet potatoes have cooled slightly, transfer them to a large mixing bowl. Add the diced red onion, bell pepper, celery, and green onions.
Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.

Step 5: Serve

Serve the sweet potato salad warm or chilled, garnished with fresh herbs like parsley or cilantro if desired.

Tips for the Best Sweet Potato Salad

Don’t Overcook the Sweet Potatoes: You want the sweet potatoes to be tender but not mushy, so keep an eye on them while they roast.
Let the Sweet Potatoes Cool Slightly: Letting the sweet potatoes cool a bit before adding the dressing prevents them from becoming too soft and helps the salad maintain its texture.
Customize Your Salad: Add in your favorite ingredients like roasted nuts, dried cranberries, or even feta cheese for extra flavor and texture.
Use Fresh Herbs: Fresh parsley, cilantro, or even basil can add a pop of color and flavor to the salad.
Make It Ahead: This salad tastes even better after sitting in the fridge for a few hours, making it a great dish to prepare in advance.

Recipe Variations

Spicy Sweet Potato Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a little heat.
Sweet Potato and Bacon Salad: Add crumbled cooked bacon for a smoky, savory flavor that pairs well with the sweetness of the potatoes.
Vegan Sweet Potato Salad: Replace the honey with maple syrup or agave and ensure all ingredients are plant-based for a vegan version.
Sweet Potato Quinoa Salad: Add cooked quinoa to the salad for extra protein and texture.

Frequently Asked Questions (FAQs)

1. Can I make this salad ahead of time?

Yes! Sweet potato salad can be made ahead and stored in the refrigerator for up to 3 days. The flavors will meld together as it sits, making it even more delicious.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can serve the salad cold or at room temperature.

3. Can I use other types of potatoes in this recipe?

Yes! While sweet potatoes add a nice sweetness, you can use regular potatoes, or even a mix of sweet and russet potatoes, for a variation.

4. What can I serve with sweet potato salad?

This salad pairs well with grilled meats, roasted vegetables, or as a side dish for a light lunch. It also goes great with sandwiches or wraps.