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.

Hilary Meyer
Source:, July 2018




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.


To make ahead: Refrigerate salad for up to 2 days. Add arugula just before serving.

Nutrition Facts

144 calories; protein 1.9g 4% DV; carbohydrates 23.2g 8% DV; dietary fiber 3.5g 14% DV; sugars 5g; fat 4.9g 8% DV; saturated fat 0.7g 3% DV; vitamin a iu 16167.2IU 323% DV; vitamin c 3.2mg 5% DV; folate 15.7mcg 4% DV; calcium 39.8mg 4% DV; iron 0.8mg 4% DV; magnesium 30.1mg 11% DV; potassium 396.9mg 11% DV; sodium 233.8mg 9% DV; thiamin 0.1mg 9% DV; added sugar 1g.