People feel really seriously about potato salad. Mayo, or no mayo? (<– NO. Never. Yuck.). Eggs? Chopped pickles? Celery? It can be made a plethora of ways, but for me, the idea of potato salad is almost always better than the reality. I too often find them bland and unappealingly gloppy. Aside from the warm, vinegary German potato salad I grew up on and LOVE, I always tend to be disappointed. HOWEVER. I stumbled upon the idea of a sweet potato salad and was immediately intrigued. You guys. I have your new summer staple picnic salad!
Yes. This salad combines roasted sweet potatoes with crunch red bell peppers, scallions, roasted frozen(!) corn, dressed in a bright yet lightly sweet honey dijon lime dressing (<– use agave for a vegan dish)! The original recipe I used for inspiration included black beans and cilantro, but I decided to keep it simple and omitted the cilantro simply because it didn’t look good at my grocery store the day I was there. I would also probably skip the cilantro for parties, as many people have a vehement dislike for it. There is so much going on here, you won’t miss it. Promise. 🙂
As a bonus, this is better the longer it sits as the flavors will be allowed to mingle and marry. Letting it rest for 30 minutes is necessary, but you could make this a day ahead – so convenient for busy schedules! I served this with chicken enchilada meatballs and tortillas, but this would be amazing inside the tortillas for vegan tacos or enchiladas! Enjoy this new warm weather favorite.
roasted sweet potato salad.
adapted from Averie Cooks.
2 large sweet potatoes (about 1.25 pounds), peeled and cut into 1 inch cubes
2 tablespoons olive oil
sea salt and black pepper (1/2 teaspoon each)
1 cup frozen roasted corn (thawed)
1 red bell pepper, cut into 1/2 inch strips
3-4 scallions (green parts), thinly sliced
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon dijon mustard
1 tablespoon raw honey (agave if vegan)
1/4 teaspoon pink himalayan sea salt
1/4 teaspoon cracked black pepper
pinch of cayenne (optional)
Preheat oven to 400 degrees. In a bowl, toss the cubed sweet potatoes with the 2 tablespoons olive oil, salt and pepper. On a baking sheet lined with foil and nonstick cooking spray, add the sweet potato. Roast in oven for 30-45 minutes, tossing about halfway through, to ensure even browning. Check potatoes for doneness around the 30 minute mark; they are done when they can be pierced easily with a fork but are not falling apart.
While the potatoes are cooking, slice the red peppers and scallions and add them to a large bowl along with the thawed corn. In a small bowl, whisk together the tablespoon of olive oil, dijon mustard, honey, lime, salt, pepper and cayenne until emulsified.
Once the potatoes are done cooking and at room temperature or slightly warm, add to the bowl with the vegetables, pour the dressing over top and toss gently to combine.
Let rest in the fridge for at least 30 minutes to allow the flavors to combine. Keeps well for up to 5 days. Serves 4 as a side.
*Please use organic ingredients wherever possible*