Sweet Potato Salad

This Sweet Potato Salad is a combination of Southern hospitality and flavor-packed Tex-Mex. Seasoned roasted sweet potatoes, crunchy vegetables, and a simple three-ingredient dressing come together in perfect harmony. 

This delicious potato salad combines seasoned roasted sweet potato bites, blackened corn, sweet onion, crisp celery, red bell pepper, and scallions all in creamy salsa dressing.  So incredibly appetizing that you’ll want to make it over and over again this summer. For an over-the-top, delectable meal, serve with grilled pork tenderloin or barbecued ribs, and a side of fried apples.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Red pepper flakes: Optional, but highly recommended to complement the Tex-Mex flavors of the recipe.
• Corn: Fresh corn is best when in season. Blacken or grill the corn for even more flavor.
• Red bell pepper: You can use colored bell pepper, but I love the sweetness from the red ones.
• Mayonnaise: I love Duke’s mayo, but you can use your favorite brand.
• Salsa: Use your favorite brand of tomato salsa or make homemade salsa.
• Lime juice: Please use fresh lime juice for the best flavor.

How To Make Sweet Potato Salad

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Start by peeling and cubing your sweet potatoes into bite-size chunks. Throw the chunks into a large bowl and drizzle with olive oil and sprinkle with salt, pepper, garlic powder, onion powder, and a couple of pinches of red pepper. Toss to coat and place the potatoes on a parchment-covered baking sheet. Roast just until fork-tender. Let the potatoes cool.

In a small bowl, whisk the mayonnaise, salsa, and lime juice and set it aside. Add 1 tablespoon of olive oil to a large skillet over medium heat and swirl to coat the pan. Add the chopped onion and corn to the hot skillet. Cook until the corn is light golden brown and the onions are soft. Allow the corn and onion mixture to cool.

In a large serving bowl, add the cooled sweet potatoes, blackened corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and toss gently to combine. Top with fresh herbs like cilantro, chives, or dill. Refrigerate for several hours to blend all the delicious flavors together.

Preparation Tips and Storage

• Leave space between the potato chunks on the baking sheet so the oven’s heat can flow and roast the potatoes.
• Cook the sweet potatoes just until fork-tender. Start checking after 25 minutes and every 3-4 minutes thereafter.
• You can easily blacken corn by placing it in a large nonstick skillet over medium-high heat and tossing it every few minutes. Do not use any oil.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

• Added texture: Add some chopped nuts such as almonds, pecans, walnuts, or pumpkin seeds.
• Sweetness: Add honey, dried cranberries, dried cherries, or pomegranate seeds.
• Cheese: Add crumbled feta, cotija (crumbled Mexican cheese), goat cheese, or Gorgonzola.

Serving Suggestions

This salad is delectable with oven-baked brisket, country-style ribs, and grilled pork chops. For a lighter meal, serve with cheesy cauliflower soup, Hungarian mushroom soup, or French onion soup.

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