Sweet Potato Salad

Sweet Potato Salad

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From: EatingWell.com, July 2018

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3 large sweet potatoes (about 3 pounds total), peeled and cut into ¾-inch pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 tablespoons cider vinegar
  • 1 tablespoon whole-grain mustard
  • ½ teaspoon sugar
  • 2 cups roughly chopped arugula


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Toss sweet potatoes, 2 tablespoons oil, ½ 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 ¼ 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 information

  • Serving size: ½ cup
  • Per serving: 144 calories; 5 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 2 g protein; 16 mcg folate; 0 cholesterol; 5 g sugars; 1 g added sugars; 16,167 IU vitamin A; 3 mg vitamin C; 40 mg calcium; 1 mg iron; 234 mg sodium; 397 mg potassium
  • Nutrition Bonus: Vitamin A (323% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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