Sweet Potato Salad

Sweet Potato Salad Recipe
Photo: Antonis Achilleos; Styling: Lynn Miller


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes
Chill: 1 Hours

Nutritional Information

Calories 153
Fat 7 g
Satfat 1 g
Protein 2 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 393 mg


4 small sweet potatoes (about 6 oz. each)
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Salt and pepper
6 scallions, white and light green parts, thinly sliced
2 ribs celery, thinly sliced
Granny Smith apple, quartered, cored, each quarter cut into 4 wedges


1. Put sweet potatoes in a pot, cover with water, bring to boil and cook until a knife just pierces them, 15 to 20 minutes. Drain, rinse under cold water and let cool.

2. In a bowl, whisk vinegar, mustard and honey. Whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

3. Peel potatoes, cut into 1-inch chunks and place in a large bowl. Add scallions, celery and apple, pour dressing over and gently toss. Cover and chill for at least 1 hour. Toss gently just before serving.