Marinated Sweet Potato Salad
A vibrant and flavorful sweet potato salad featuring tender roasted sweet potatoes marinated in a tangy tarragon vinegar dressing. Enhanced with fresh vegetables like onion and green pepper, this dish offers a perfect balance of sweetness, acidity, and herbs, making it ideal for summer gatherings or as a hearty side dish.
Ingredients
- 8 medium sweet potatoes (about 3 1/2 lb.) ⓘ
- 1 cup tarragon or cider vinegar ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 tablespoon honey ⓘ
- 2 garlic cloves, minced ⓘ
- 2 bay leaves ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon dried oregano ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1 medium onion, halved and thinly sliced ⓘ
- 1 medium green pepper, julienned ⓘ
Instructions
- In a large saucepan, cook sweet potatoes in boiling salted water until tender, about 20 minutes.
- Cool completely. Meanwhile, in a small bowl, combine tarragon or cider vinegar, vegetable oil, honey, minced garlic, bay leaves, salt, pepper, dried oregano, and dried thyme; set aside.
- Peel sweet potatoes; cut in half lengthwise, then into 1/4-inch slices.
- In a large bowl, combine the sweet potatoes, halved onion, and julienned green pepper.
- Add the dressing and gently toss to coat.
- Cover and refrigerate for at least 3 hours.
- Discard bay leaves before serving.
Tips & Substitutions
For a unique twist, try substituting the vegetable oil with olive oil for added flavor. If you want a sweeter dressing, increase the honey to 2 tablespoons. Make sure to let the sweet potatoes cool completely before adding the dressing to prevent it from separating. Feel free to add other vegetables like cherry tomatoes or avocado for a refreshing twist.
Serving Suggestions
Serve this salad chilled as a side dish at barbecues or picnics, where it pairs beautifully with dishes like Molasses Barbecue Ribs. It also complements grilled chicken or fish nicely. For a more filling meal, consider serving it over a bed of greens or alongside a grain like quinoa or farro.
Storage & Reheating
Store leftover Marinated Sweet Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. To reheat, gently microwave the salad in 30-second intervals, stirring occasionally, but be careful not to overheat, as the texture of the sweet potatoes may change.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Sweet Potato Salad contains roughly 277 calories, with 7g protein, 51g carbohydrates, and 12g fat. It is an excellent source of iron (144% of the Daily Value), dietary fiber (97% of the Daily Value), and calcium (76% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead! In fact, it's best when allowed to marinate for at least 3 hours, or even overnight. Just remember to discard the bay leaves before serving for the best flavor.
Is this recipe suitable for vegans?
Yes, this Marinated Sweet Potato Salad is vegan-friendly. The ingredients used, including sweet potatoes, vegetables, and the dressing, do not contain any animal products, making it a great choice for those following a vegan diet.
What can I substitute for sweet potatoes?
If you don't have sweet potatoes on hand, you could substitute them with butternut squash or regular potatoes, although the flavor and texture will differ slightly. Just ensure that the cooking times are adjusted to achieve the desired tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).