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:, July 2018

Hilary Meyer


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; total fat 4.9g 7% DV; saturated fat 0.7g; sodium 234mg 9% DV; potassium 397mg 11% DV; carbohydrates 23.2g 7% DV; fiber 3.5g 14% DV; sugar 5g; protein 1.9g 4% DV; exchange other carbs 2; vitamin a iu 16167IU; vitamin c 3mg; folate 16mcg; calcium 40mg; iron 1mg; magnesium 30mg; thiaminmg; added sugar 1g.