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Sweet potato salad

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

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 252
  • Carbohydrates 45.7
  • Saturated Fat 1
  • Sugar 17
  • Protein 2.7
  • Fat 6.2
  • Fibre 6.7
  • Salt 0.2

Nutrition per serving

  • Calories 252
  • Carbohydrates 45.7
  • Saturated Fat 1
  • Sugar 17
  • Protein 2.7
  • Fat 6.2
  • Fibre 6.7
  • Salt 0.2

Ingredients

  • 1.2kg sweet potatoes, peeled and cut into biggish chunks
  • 1 tbsp olive oil
  • 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

Tip

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

Method

  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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