Yam Sweet Potato Salad
Elevate your next gathering with this vibrant and nutritious Yam Sweet Potato Salad, a delicious twist on a classic side dish. This hearty salad features tender cubes of yams and sweet potatoes, perfectly cooked to maintain their texture, and complemented by the crunch of red bell peppers, celery, and red onion. Tossed in a tangy-sweet vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and a touch of honey, it’s a flavor-packed dish that strikes the perfect balance of earthy, zesty, and slightly smoky with a hint of paprika. Fresh parsley adds a burst of herbaceous brightness, while optional baby spinach makes it a colorful, nutrient-rich addition. Whether served chilled or at room temperature, this versatile salad is ideal for picnics, potlucks, or a light, wholesome lunch. With easy prep and an irresistible medley of flavors, it’s sure to become your go-to sweet potato salad recipe!
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Recipe Information
Ingredients
- 2 medium yam
- 2 medium sweet potato
- 1 small red onion
- 1 medium red bell pepper
- 2 celery stalks
- 0.25 cup fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon ground paprika
- 2 cups baby spinach (optional)
Instructions
Peel the yams and sweet potatoes, then chop them into 1-inch cubes.
Bring a large pot of salted water to a boil. Add the yam and sweet potato cubes and cook for 10-12 minutes or until just tender but not mushy. Drain and let them cool completely.
While the yams and sweet potatoes are cooling, finely chop the red onion, red bell pepper, celery stalks, and parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, ground black pepper, and ground paprika to make the vinaigrette.
In a large mixing bowl, combine the cooled yams and sweet potatoes with the chopped red onion, red bell pepper, and celery. Pour the vinaigrette over the top and gently toss to combine, ensuring all the vegetables are coated.
Add the chopped parsley and gently toss again.
If desired, serve the salad over a bed of baby spinach for added greens.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 32.6 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4728 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
