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Sweet Potato Salad

A creamy, tangy roasted sweet potato salad packed with flavor and texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 240

Ingredients
  

Salad
  • 2 lb sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup celery diced
  • 0.25 cup red onion chopped
Dressing
  • 0.33 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 0.25 tsp smoked paprika
  • 2 tbsp parsley chopped
  • 1 tbsp chives chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment.
  2. Toss sweet potatoes with olive oil, salt, and pepper.
  3. Spread on baking sheet and roast 20–25 minutes until tender.
  4. Whisk dressing ingredients in a bowl.
  5. Combine roasted potatoes, celery, onion, and herbs.
  6. Fold in dressing until evenly coated.
  7. Taste and adjust seasoning.
  8. Serve warm or chilled.

Notes

For extra texture, add toasted nuts or chopped pickles.