Description
Tired of mayonnaise-based potato salads? Then you’re going to love my super easy sweet potato salad with Dijon vinaigrette.
Ingredients
Units
Scale
- 6 cups cubed sweet potatoes (3-4 large sweet potatoes)
- 1 cup plum tomatoes, chopped (2 plum tomatoes)
- 1 small handful of thin-sliced red onion
For the dressing:
- 1/2 teaspoon minced garlic (1 small clove)
- 1/4 cup olive oil (regular or extra virgin)
- 1 tablespoon white wine vinegar (or regular white vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chopped parsley, plus extra for garnish
- Pinch of salt
- Pinch of pepper
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Instructions
- Cut the sweet potatoes into bite-sized cubes. Works well to cut the potato in half lengthwise down the middle. Then cut each half into long wedges, rotate pile and cut down into the bite-sized cubes. You’ll need 3-4 sweet potatoes depending on the size.
- Transfer cubed sweet potatoes into a large pot of water (I didn’t salt the water). Turn heat on high and cook until potatoes are tender. Check the tenderness at the 15-20 minute mark and be careful not to overcook or your salad will be mush. They need to be tender enough to be able to toss in a vinaigrette but not so tender they fall apart if you touch them. Once cooked, strain potatoes in colander and run cold water over them to stop the cooking process. They will still be a little warm and that’s okay. This salad can be served warm, cold or room temperature.
- Chop plum tomatoes into pieces similar in size to the sweet potato cubes.
- Finely dice the garlic – almost to a mince.
- Pour olive oil in a small bowl and add the garlic. I like to let the garlic sit in the oil a couple of minutes while I finish the prep.
- Thinly slice some red onion. I try to get this as razor thin as possible because we don’t want the raw onion to overwhelm the flavor of the salad. You’ll need only a small handful of thin sliced onion for this.
- Chop some fresh parsley for the vinaigrette and a little extra for garnish. Yes, I chopped a lot of parsley in the video. I needed more for another recipe so made extra. J
- Finish making the vinaigrette. Add white wine vinegar (or regular white vinegar) to the bowl with the olive oil and garlic. Then the Dijon mustard, salt and pepper. Whisk together until emulsified (well blended). Add parsley and give one final whisk to combine.
- Transfer the strained sweet potatoes to a large mixing bowl and add the tomatoes, onion, and vinaigrette. Toss gently to coat the potatoes. Transfer to a serving bowl and garnish with a little fresh parsley. Enjoy!
