Sweet Potato Salad
Give traditional potato salad a fresh spin with sweet potatoes, peppery arugula and a tangy-sweet dressing. This crowd-pleasing side dish is also versatile; you can add ingredients you prefer in potato salad, like bacon or green onions. Enjoy at room temperature or chilled.
Servings
12 servings
Prep Time
20 minutes
Total Time
40 minutes
Ingredients
- 3large sweet potatoes (about 3 pounds), peeled and cut into 3/4-inch pieces
- 4tablespoons extra-virgin olive oil, divided
- 3/4teaspoon salt, divided
- 1/4teaspoon ground pepper
- 2tablespoons cider vinegar
- 1tablespoon whole-grain mustard
- 1/2teaspoon sugar
- 2cups roughly chopped arugula
Instructions
- Preheat oven to 425°F. Toss sweet potatoes, 2 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl. Divide the sweet potatoes among 2 rimmed baking sheets. Roast, stirring once halfway through, until the potatoes are softened and beginning to brown, 20 to 25 minutes. Let cool to room temperature.
- Meanwhile, whisk together vinegar, mustard, sugar, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon salt in a large bowl. Add the roasted sweet potatoes and arugula; toss to coat.
Tips
Refrigerate salad for up to 2 days. Add arugula just before serving.
Nutrition Facts
Per serving (recipe makes 12 servings)
| Calories | 144.17kcal |
|---|---|
| Carbohydrate Total | 23.17g |
| Total Sugars | 4.99g |
| Added Sugars | 1g |
| Fiber | 3.47g |
| Total Fat | 4.87g |
| Saturated Fat | 0.68g |
| Mono Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 233.75mg |
| Protein | 1.87g |
| Potassium | 396.93mg |
| Calcium | 39.83mg |
| Folate | 15.72mcg |
| Iron | 0.75mg |
| Trans Fatty Acid | 55.3g |
| Vitamin A | 16167.15IU |
| Vitamin C | 3.22mg |
| Vitamin E | 1mg |
| Phosphorus | 0mg |
| Vitamin B3 | 1mg |
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