Sweet Potato Salad with Mustard Vinaigrette
If you’re looking for a refreshing and healthy twist to your regular potato salad, this Sweet Potato Salad with Mustard Vinaigrette is a delightful choice. The sweetness of the sweet potatoes pairs beautifully with the tangy mustard vinaigrette, creating a light and flavorful dish. Perfect as a side dish or even as a main salad when served over a bed of fresh greens. The added bonus? It’s vegan, quick to make, and loaded with nutrients!
Ingredients
| Ingredient | Quantity | Details |
|---|---|---|
| Sweet Potatoes | 2 ยฝ large | Peeled and diced into 1-inch cubes. Use orange or yellow-fleshed varieties for the best color contrast. |
| Dijon Mustard | 1 tablespoon | A smooth, sharp mustard to complement the sweetness of the potatoes. Feel free to adjust to taste if you prefer a milder or stronger mustard flavor. |
| White Wine Vinegar | 4 tablespoons | Provides the tangy base for the vinaigrette. You can substitute with apple cider vinegar if you want a slightly fruitier undertone. |
| Salt | ยผ teaspoon | For seasoning the vinaigrette, plus more to taste for the final seasoning of the salad. |
| Olive Oil | ยผ cup | Extra-virgin olive oil adds richness and depth to the vinaigrette. You can substitute with avocado oil for a slightly different flavor profile. |
| Scallions (Green Onions) | 4 scallions | Thinly sliced for garnish and flavor. The scallions add a fresh, mildly pungent bite to the salad. |
Nutritional Information (Per Serving)
| Nutrient | Amount (Per Serving) | Details |
|---|---|---|
| Calories | 370.6 kcal | A light and satisfying dish perfect for a low-calorie lunch or dinner side. |
| Fat Content | 13.8 grams | The fat comes primarily from the olive oil used in the vinaigrette, which provides healthy unsaturated fats. |
| Saturated Fat Content | 1.9 grams | Low in saturated fats, making it a heart-friendly option. |
| Cholesterol Content | 0 mg | As a vegan dish, this salad contains no cholesterol. |
| Sodium Content | 346.1 mg | Moderately low in sodium, which can be adjusted based on your personal preference. |
| Carbohydrate Content | 58.5 grams | Packed with healthy carbohydrates from the sweet potatoes, making it a great energy-boosting side. |
| Fiber Content | 9 grams | Sweet potatoes are high in fiber, aiding digestion and providing a sense of fullness. |
| Sugar Content | 12.3 grams | Naturally occurring sugars from the sweet potatoes. |
| Protein Content | 4.9 grams | A light amount of protein, enough to make this salad satisfying when served as a main dish. |
Instructions
This recipe is incredibly simple to make, but it does require some attention to detail to bring out the best flavors. Below are the step-by-step instructions that will help you create this delicious Sweet Potato Salad with Mustard Vinaigrette:
| Step | Details |
|---|---|
| 1. Peel and Dice the Sweet Potatoes | Begin by peeling the sweet potatoes and cutting them into 1-inch cubes. This size ensures that the potatoes cook evenly and absorb the vinaigrette nicely. |
| 2. Steam the Potatoes | In a steamer basket over boiling water, steam the sweet potato cubes for about 10 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them, as you want them to hold their shape when tossed with the dressing. |
| 3. Prepare the Mustard Vinaigrette | While the potatoes are steaming, whisk together the Dijon mustard, white wine vinegar, and salt in a large mixing bowl. This will be the base of your vinaigrette. |
| 4. Emulsify the Olive Oil | Gradually add the olive oil to the mustard mixture in a slow, thin stream while whisking continuously. This will emulsify the dressing, giving it a creamy, cohesive texture. If the oil separates, continue whisking until it is fully incorporated. |
| 5. Toss the Potatoes with Dressing | Once the sweet potatoes are done steaming, add them while still hot to the bowl with the vinaigrette. Toss gently to ensure the potatoes are evenly coated with the dressing. The warmth of the potatoes will help them absorb the flavors of the vinaigrette. |
| 6. Let the Salad Cool | Allow the salad to cool for about 15 minutes at room temperature. This resting period allows the potatoes to fully absorb the vinaigrette flavors while also cooling down to a more manageable temperature for serving. |
| 7. Add the Scallions | After the salad has cooled, toss in the thinly sliced scallions. The scallions add a fresh bite and a pop of color to the dish. Season with additional salt to taste if needed. |
| 8. Serve and Enjoy | This salad can be served as a side dish, or you can double the dressing ingredients and toss it with fresh baby arugula or spinach for a more substantial meal. The vinaigrette makes an excellent dressing for greens, adding a tangy and rich flavor that complements the sweet potatoes perfectly. |
Chefโs Notes
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Customizing the Flavors: You can personalize this salad by adding other fresh herbs like parsley or cilantro for an extra burst of freshness. You can also mix in other vegetables like roasted red peppers or even roasted chickpeas for added texture and flavor.
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Serving Suggestions: This salad pairs wonderfully with grilled vegetables, tofu, or even alongside heartier dishes like baked salmon or roasted chicken. It’s versatile enough to complement a wide range of mains and can be a vibrant addition to any potluck or picnic table.
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Make Ahead: This salad is a great make-ahead dish. You can prepare it a day in advance and store it in the fridge. Just make sure to toss the salad gently before serving to redistribute the vinaigrette. If serving over greens, add them just before serving to prevent wilting.
This Sweet Potato Salad with Mustard Vinaigrette is more than just a simple side dish. It’s a versatile, healthy, and flavorful recipe that highlights the natural sweetness of sweet potatoes and the tanginess of Dijon mustard vinaigrette. Whether you’re looking for a refreshing summer salad or a light and vibrant dish to pair with a meal, this salad is sure to satisfy.
Enjoy!
