Sweet Potato Salad

Give traditional potato salad a fresh spin with sweet potatoes, peppery arugula and a tangy-sweet dressing. This crowd-pleasing side dish is also versatile; you can add ingredients you prefer in potato salad, like bacon or green onions. Enjoy at room temperature or chilled.


To make the dressing, we combine tangy apple cider vinegar with a touch of honey for sweetness. Dijon mustard adds a bit of zing, while olive oil provides richness and body. Toss the cooked sweet potatoes and arugula with the dressing, along with any additional ingredients you like, such as crispy bacon or sliced green onions.

This salad is perfect for a summer picnic or potluck, as it can be served at room temperature or chilled. It’s also a great make-ahead option, as the flavors continue to meld together over time. So next time you’re in the mood for potato salad, give this sweet potato version a try!

Sweet Potato Salad

Authorized by EatingWell
Give traditional potato salad a fresh spin with sweet potatoes, peppery arugula and a tangy-sweet dressing. This crowd-pleasing side dish is also versatile; you can add ingredients you prefer in potato salad, like bacon or green onions. Enjoy at room temperature or chilled.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Chinese
Servings 12 people
Calories 144 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 425°F. Toss sweet potatoes, 2 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl. Divide the sweet potatoes among 2 rimmed baking sheets. Roast, stirring once halfway through, until the potatoes are softened and beginning to brown, 20 to 25 minutes. Let cool to room temperature.
  • Meanwhile, whisk together vinegar, mustard, sugar, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon salt in a large bowl. Add the roasted sweet potatoes and arugula; toss to coat.

Nutrition

Calories: 144kcal
Keyword cider vinegar, salad, sweet potatos
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