Sweet Potato Salad Recipe

Sweet Potato Salad is a perfect combination of sweet, savory, and a little spice! Tossed together with a creamy homemade dressing, this sweet potato salad is the perfect side dish for summer parties, potlucks, and picnics.

Course potatoes

Cuisine Southern

Keyword how do you make sweet potato salad, how to make sweet potato salad, roasted sweet potato salad, sweet potato potato salad, sweet potato salad recipe

Prep Time 20

Cook Time 35

Servings servings

Calories 279kcal

Author Beth Pierce

Ingredients

Sweet Potato Salad

2½ lbs sweet potatoes peeled and cut in bite-size chunks
4 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon red pepper flakes optional
1 small red onion chopped
1½ cups corn
2 stalks celery chopped
1 red bell pepper diced small
3 green onions chopped

Salsa Dressing

½ cup mayonnaise
⅓ cup salsa
1 tablespoon fresh lime juice

Instructions

Preheat oven to 400 degrees
Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder, and crushed red pepper (if desired) in a large bowl and toss to coat. Place on a parchment-covered baking sheet and roast until fork-tender, 30-35 minutes. Cool thoroughly.
In small bowl whisk together mayonnaise, salsa and lime juice.
Add 1 tablespoon 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, flip every 2-3 minutes with a spatula. Cook 7-10 minutes or until the corn is golden brown and the onions are tender. Cool for a few minutes.
In a large bowl, combine sweet potatoes, corn and onions, celery, red bell peppers, and green onions. Add the salsa dressing and stir gently to combine.

Notes

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.

Nutrition