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(Healthy) Sweet Potato Salad Recipe

  • By Jessica Cerra
  • Published Jul 10, 2014

Try this fresh, updated version to potato salad this summer. Sweet potatoes add more fiber and vitamins to the dish, while the heavy amounts of mayo in traditional potato salad are swapped with a tangy mustard vinaigrette.

Ingredients

4 sweet potatoes, peeled and diced
1 red bell pepper, seeded and finely diced
4 celery stalks, finely diced
¼ large red onion, finely diced
¼ cup freshly chopped flat leaf parsley
2 heaping tablespoons stone ground mustard
3 tablespoons olive oil
2 tablespoons white balsamic or champagne vinegar
2 teaspoon agave or honey
½ teaspoon salt and pepper

RELATED: Black Bean And Sweet Potato Scramble Recipe

Preparation

1. In a large bowl, whisk together the mustard, olive oil, vinegar, agave or honey, salt and pepper.
2. Toss the red bell pepper, celery and onion in the vinaigrette and let marinate while cooking the sweet potatoes.
3. Place the diced sweet potatoes in a large pot. Cover with water and bring to a boil over high heat. Turn heat down and let cook on a rolling boil for 10-15 minutes until the sweet potatoes are just starting to soften.
4. Drain the excess water from the sweet potatoes and immediately add them to the vinaigrette and veggies.
5. Sprinkle in the parsley and gently toss with the sweet potatoes and vinaigrette until well combined.
6. Serve warm or chilled.

RELATED: Farm To Market Table Salad Recipe

Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.

FILED UNDER: Nutrition / Recipes TAGS:

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