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.
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