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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

Prep: 10 min
Ready: 50 min
4
gluten-freehealthyveganvegetablevegetarian

Potato salad is often a traditional dish with strong preferences. This version is unique with no mayo, using sweet potatoes instead of russet and Korean pickled radish instead of pickle relish. It's tasty and colorful.

Ingredients

  • 2 lb purple sweet potatoes (6 medium), scrubbed, halved lengthwise
  • 2 tsp avocado oil
  • 1 cup carrot matchsticks (3 in × 1/4 in)
  • ¼ cup thin half-moon slices white or yellow onion
  • 7 ounces yellow pickled radish, cut into 1/4-inch half-moon slices (2 cups)
  • 2 tbsp whole grain mustard
  • 1 tsp kosher salt
  • 1 lemon

Instructions

  1. Preheat the oven to 350ºF.
  2. Place sweet potatoes cut-sides down on a baking sheet, rub with oil, and roast until tender, 30-40 minutes.
  3. While roasting, put carrots and onion in a bowl. Sprinkle with salt, toss, and massage until pliable. Rinse, drain, and return to the bowl. Add pickles, mustard, lemon zest, and juice. Mix well and set aside.
  4. Once sweet potatoes are cool enough to handle, scoop the flesh into the bowl (or chop skins if preferred) and fold into the dressing. Season with salt and lemon juice. Serve immediately.
  5. Store in an airtight container in the fridge for up to 1 week.