Description
A creamy and slightly sweet sweet potato salad featuring tender boiled sweet potatoes tossed in a smooth mayonnaise and mustard dressing, enhanced with honey and red onion. This refreshing salad is perfect as a healthy side dish for picnics and family meals.
Ingredients
Sweet Potatoes
- 3 medium sweet potatoes, peeled and cubed
Dressing
- ½ cup mayonnaise or yogurt
- 1 tbsp mustard
- 1 tbsp honey
Additional Ingredients
- ½ red onion, diced
- Salt and pepper, to taste
- 1 tbsp chopped parsley
Instructions
- Boil Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of salted water. Bring to a boil and cook for 10–15 minutes, or until the sweet potatoes are tender but not mushy.
- Drain and Cool: Drain the sweet potatoes thoroughly and set them aside to cool completely before mixing with the dressing to prevent it from becoming watery.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise (or yogurt), mustard, and honey until smooth and well combined.
- Combine Ingredients: Add the cooled sweet potatoes and diced red onion to the bowl with the dressing. Gently toss everything together to coat the sweet potatoes evenly without breaking them apart.
- Season and Garnish: Season the salad with salt and pepper according to taste. Garnish with freshly chopped parsley for a burst of color and freshness.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and serve chilled for the best taste and texture.
Notes
- Do not overcook the sweet potatoes to avoid a mushy texture.
- Optional: Add boiled eggs for extra protein and richness.
- Store leftover salad in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad / Side Dish
- Method: Boiling
- Cuisine: American
