If you’re looking for a tasty twist on classic potato salad, a sweet potato salad recipe is a great choice. Sweet potatoes add a natural sweetness and a soft texture that makes this dish different and delicious. This recipe combines simple ingredients to create a fresh, colorful salad that’s easy to make and perfect for any meal.
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You can use cooked sweet potatoes as the base and mix in crunchy veggies, herbs, and a tangy dressing. The result is a salad that’s both satisfying and healthy. Whether you’re making lunch for yourself or bringing a dish to a gathering, sweet potato salad offers a tasty alternative to regular potato salad.
Making this salad doesn’t take much time, and you can adjust the ingredients to fit your taste. If you like sweet and savory flavors together, this recipe will quickly become one of your favorites.
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How to Make Sweet Potato Salad
Making this sweet potato salad means roasting sweet potatoes until tender, then mixing them with a creamy dressing and fresh ingredients. You’ll use things like olive oil, mustard, and fresh herbs to add flavor. The steps are simple but important to get a tasty result.
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Essential Ingredients
You’ll need sweet potatoes — peeled and cut into cubes for even roasting. Use olive oil to coat them before roasting. For the dressing, mayonnaise and Dijon mustard give creaminess and tang. Add apple cider vinegar or lime juice for a fresh, slightly acidic touch.
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Fresh herbs like parsley or chopped cilantro brighten the salad. Red onion or scallions add crunch and slight sharpness. Sprinkle in kosher salt, ground black pepper, and garlic powder to season. You can also add dried cranberries and sliced almonds for texture and sweetness.
Step-By-Step Preparation
Start by preheating your oven to 400°F (200°C). Toss sweet potato cubes in olive oil, kosher salt, and ground black pepper. Spread them on a baking sheet in a single layer to roast for about 25-30 minutes, turning once halfway.
While the potatoes roast, mix mayonnaise, Dijon mustard, apple cider vinegar, lime juice, and a touch of honey or maple syrup in a bowl. Stir well until smooth.
Once the sweet potatoes are cool, combine them with the dressing. Add chopped red onion or scallions, fresh herbs, dried cranberries, and sliced almonds. Toss everything gently to coat the ingredients evenly.
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Tips for Best Flavor and Texture
Roast your sweet potatoes until they are just tender and slightly caramelized for the best flavor. Don’t overcook them or they will become mushy in the salad.
Use fresh lime juice instead of lemon for a milder, brighter acidity. Adjust salt and pepper gradually, tasting as you go.
Add herbs last to keep their freshness and color. If you want a crunchier salad, chop the almonds just before mixing. Refrigerate the salad for at least 30 minutes before serving to let the flavors blend well.
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Sweet Potato Salad Recipe
- 3 large sweet potatoes, peeled and diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup celery, chopped
- 1/4 cup dried cranberries or raisins
- 1/4 cup toasted pecans or walnuts, chopped
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
- Optional: 1/2 teaspoon smoked paprika or ground cumin for extra flavor
Roast or boil the diced sweet potatoes until they are tender but not mushy, then let them cool. In a large bowl, combine the cooled sweet potatoes, chopped red onion, celery, parsley, dried cranberries, and toasted nuts.
In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, honey (or maple syrup), Dijon mustard, and your choice of smoked paprika or cumin if using.
Pour the dressing over the sweet potato mixture and gently toss to coat everything evenly. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Serving Suggestions and Variations
This sweet potato salad works well as a tasty side dish for many meals. You can easily change up the flavors by adding different ingredients or prepare it ahead to save time.
Creative Add-Ins
Try adding dried cranberries for a sweet, chewy texture that balances the creamy mayo and olive oil dressing. Corn kernels bring a nice crunch and a bit of natural sweetness too.
For extra crunch, toss in sliced almonds. Fresh herbs like parsley or chopped scallions give the salad a bright, fresh flavor. A splash of fresh lime juice can add a zesty kick that lifts the whole dish.
Mix and match these add-ins to fit your taste or what you have on hand. Each one adds a new layer of flavor and texture, making this recipe easy to personalize.
Make-Ahead and Storage Tips
You can make this salad a day in advance to let the flavors mix well. Keep it covered in the fridge, and stir it before serving to redistribute the dressing.
Store leftovers in an airtight container. The salad will last up to 3 days but may lose some crunch from the fresh herbs and nuts. If needed, add more fresh lime juice or olive oil before serving to refresh the taste.
Avoid adding herbs and almonds until just before serving if you want to keep them fresh and crunchy longer. This way, your salad stays tasty and colorful.
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