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. Source: EatingWell.com, July 2018

Hilary Meyer
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Ingredients

Directions

  • 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.

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  • 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

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

Nutrition Facts

144 calories; 4.9 g total fat; 0.7 g saturated fat; 234 mg sodium. 397 mg potassium; 23.2 g carbohydrates; 3.5 g fiber; 5 g sugar; 1.9 g protein; 16167 IU vitamin a iu; 3 mg vitamin c; 16 mcg folate; 40 mg calcium; 1 mg iron; 30 mg magnesium; 1 g added sugar;