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Sweet Potato Salad

SA11139_Passano

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

  1. 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.
  2. 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 144kcal
Carbohydrate Total 23g
Total Sugars 5g
Added Sugars 1g
Fiber 3g
Total Fat 5g
Saturated Fat 1g
Mono Saturated Fat 4g
Cholesterol 0mg
Sodium 234mg
Protein 2g
Potassium 397mg
Calcium 40mg
Folate 16mcg
Vitamin E 1mg
Vitamin B3 1mg