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Sweet potato salad

Sweet potato salad

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Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal252
fat6.2g
saturates1g
carbs45.7g
sugars17g
fibre6.7g
protein2.7g
low insalt0.2g
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Ingredients

For the dressing

  • 2 shallots (or half a small red onion), finely chopped
  • 4 spring onions , finely sliced
  • small bunch chives , snipped into quarters or use mini ones
  • 5 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp honey

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FINISHING TOUCHES

Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.

Goes well with

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Overall rating

Rating: 5 out of 5.16 ratings

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