Sweet Potato Salad

This recipe from the Atlanta Journal-Constitution tastes even better a day after it’s made. Serve cold for a wonderful change from conventional potato salad, or serve warm as a fabulous dish for potlucks. Either way, you’ll love the delicious combination of flavors.
Serves 8.

SODIUM CONTENT: 66.2 mg per serving


3 lbs. sweet potatoes
4 green onions, sliced thin (white and tender green portions – about 2/3 c.)
2 stalks celery, diced (about 2/3 c.)

1/4 c. olive oil
3 T. orange juice (juice of 1/2 orange)
1 1/2 T. lemon juice (juice of 1/2 lemon)
1 T. Angostura Lite Soy Sauce (sold in many supermarkets nationwide and online at healthyheartmarket.com)
1/2 t. garlic powder
1/2 t. no-salt-added chili powder (available online at healthyheartmarket.com)
1/4 t. freshly ground black pepper
1/4 t. ground cumin


Wash and dry the sweet potatoes, then pierce several times with the tines of a fork. Wrap tightly in plastic wrap and, two at a time, microwave 6-10 minutes, until tender. Carefully remove potatoes from microwave and set aside briefly to cool. When cool enough to handle, remove plastic wrap, peel the potatoes and cut into bite-size pieces. Place potatoes, green onion and celery into a large bowl and set aside.

Measure the ingredients for the dressing into a bowl and whisk well to combine. Pour the dressing over the potato mixture and stir gently to coat – avoid breaking up the potatoes. Serve immediately or store in an airtight container and refrigerate until serving.

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