Sweet Potato Salad

Today’s dish seems custom tailored for this time of year; a kind of culinary segue from late summer into fall. The combination of colors, textures and flavors is vibrant, yet comforting, and makes a great addition to an end-of-season BBQ. One hint: Make the salad as early as possible before serving (even the day before), in order for the flavors to fully develop. Recipe courtesy of the Hay Day Country Market Cookbook by Kim Rizk.

Serves 8.

SODIUM CONTENT: 12 mg per serving


4 medium sweet potatoes, peeled & cut into 1/2-inch cubes
1 T. no salt added Dijon mustard
1/4 c. apple cider vinegar
1/4 c. honey
1/3 c. vegetable oil
2/3 c. diced red onion (about 1/2 med onion)
1/2 c. dried cranberries
1/3 c. dried currants or raisins
2/3 c. coarsely chopped pecans (optional)


Bring water to boil in a vegetable steamer. Put the sweet potato cubes into the steamer basket, cover and steam just until fork tender, about 10 minutes.

Meanwhile, measure the mustard, vinegar, honey and oil into a small mixing bowl and whisk together until smooth.

In a large bowl, combine the red onion and dried fruit. Add the steamed sweet potato cubes along with the dressing and gently toss to coat evenly. Cover and chill at least 1 hour before serving. Just before serving, toss in the pecans, if desired.

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