Sweet Potato Salad

About This Recipe

Yield:14 to 16
This recipe appears in: Menu: Memorial Day Picnic


  • 8 medium sweet potatoes (about 3 1/2 pounds)
  • 1 cup tarragon or white wine vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, finely ground
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon dried thyme
  • 1 medium onion, halved and thiny sliced
  • 1 medium green bell pepper, seeded and cut into thin strips
  • 2 medium firm red apples, cored and chopped


  1. 1

    Cook the sweet potatoes in boiling salted water just until tender, about 20 minutes. Drain and cool completely.

  2. 2

    While the sweet potatoes are cooking, combine the vinegar, oil, honey, garlic, salt, black pepper, orange zest, and thyme in a bowl. Whisk to make a dressing.

  3. 3

    When the sweet potatoes are cooled, peel them and cut in half length-wise and then into 1/4-inch slices. Put the sweet potatoes in a large bowl with the onions, bell pepper, and apples.

  4. 4

    Add the dressing and gently toss to coat. Cover and refrigerate for at least 3 hours.


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