Sweet potato salad

Prep: 15 mins Cook: 35 mins


Serves 6
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal252
  • fat6.2g
  • saturates1g
  • carbs45.7g
  • sugars17g
  • fibre6.7g
  • protein2.7g
  • salt0.2g
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  • 1.2kg sweet potato, peeled and cut into biggish chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the dressing

  • 2 shallot (or half a small red onion), finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch chives, snipped into quarters or use mini ones
  • 5 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.

  2. When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.

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Comments, questions and tips

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Comments (9)

Tuktuk13's picture

Can I make this the day before I need it, does it keep well in fridge?

georgiou's picture

I made this as a side on a BBQ night! EVERYONE loved it!
Easy & delicious!

dianasparkler's picture

excellent! used red wine vinegar instead of the sherry one, pine nuts are great on this. Delicious hot or cold.

timberwolf's picture

Yes, please don't make this as it is for a vegan - honey is not vegan. It's not being fussy, it's like what's halal is halal, and what's vegan is vegan. It does look yummy and I'd try the agave nectar, or maple syrup as a substitute.

caroletwo57's picture

I'm going to try this with agave nectar instead of honey, although this recipe is in the vegan category honey isn't vegan.

mhacha's picture

Can you recommend another dressing if you don't have sherry vinegar?

Olivoyl's picture

Very good recipe I used it with roast duck legs but would go with any sort of meat or fish.

hera247's picture

This was really successful ... Everyone wanted more !!! Loved the dressing!

griffinb's picture

i had a bbq yesterday and i wanted to do a potato salad with a difference. this recipe went down very well and i think i'll be doing it again.

Questions (1)

Tuktuk13's picture

Can this salad be made a day ahead of using, will it keep in the fridge well?

Tips (1)

sarafused's picture

I'm vegan and used a used half the amount of golden syrup and it was really good. I'm going to try it with a butternut squash too.