Sweet Potato Salad

Updated 7/1/2023

This is a pleasant twist on traditional potato salad.  The complexity in flavour of this dish is achieved with just a few simple ingredients and a relatively small amount of prep time.  This dish makes the perfect side for summer barbecues. Try it with grilled sausage or slow roasted baby back ribs or with your favourite Schnitzel any time of the year. 

Choosing the potatoes

Is the sweet potato a potato? No. Is a sweet potato a yam? No. The sweet potato belongs to the morning glory family while the white potato is a nightshade. Both pack some decent nutritional values, with the sweet potato being very high in Vitamin A and the white being high in potassium. One large sweet potato, about 6 inches in length, will do the trick for this recipe.

We will also add some white, Russet, or similar potatoes to round out the salad. Depending on where you live and shop they may be marketed by growing region or variety. In Canada, potatoes grow in all ten provinces. But the one with the highest production compared to its size is Prince Edward Island.

P.E.I., on Canada’s Atlantic coast is well known for its spuds. It’s favourable growing conditions include an ideal climate of cold winters, warm summers and sufficient precipitation. Its unique red soil is also high in iron oxide. These factors reduce the need for irrigation and the risk of pests and disease. The potato industry is a major economic driver on the island. The province and its resilient folk are making great strides in their recovery from hurricane Fiona.

Sweet Potato Salad

Kevin Lamoureux

Sweet and white potatoes are combined in this summertime side dish.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings 4

Calories 330 kcal

Ingredients

  

• 4 medium white or russet potatoes peeled and cut into roughly 1 inch cubes
• 1 large sweet potato cut into roughly 1 inch cubes
• 3 tbsp cider vinegar
• 3 radishes sliced
• 2 ribs celery chopped
• 2 green onions chopped
• 2 medium dill pickles finely chopped
• ½ cup mayonnaise
• 1 tbsp old fashioned or whole grain Dijon mustard
• Salt and Pepper to taste

Instructions

 

• Bring white potatoes to a boil in salted water. After 3 minutes, add sweet potatoes and cook until tender (don’t overcook).
• Drain the potatoes in a colander and let cool for a few minutes.
• Transfer potatoes to a glass or ceramic bowl. Toss with vinegar, then cover with plastic wrap and refrigerate for at least 30 minutes.
• In a large mixing bowl, blend the mayonnaise and mustard, salt and pepper then stir in all the other ingredients. Mix delicately and serve cool.

Notes

Garnish with fresh parsley.

Nutrition

Per serving

Calories: 384kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Fiber: 3g | Sugar: 5g | Iron: 2mg

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More Summertime Side Dishes

• Dill & Garlic Pickles
• Garlic Scapes with Pesto Rosso
• Gazpacho with Garden Ripe Tomatoes
• Grenoble Green Bean Salad
• Italian Bean Salad