This is a great summer salad, perfect with all kinds of barbecue and grilled foods. It's also a wonderful way to brighten up a winter dinner of broiled chicken or beef.
Ingredients
Makes 6 servings
Step 1
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.
Step 2
While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.
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Reviews (45)
Back to TopI have made this recipe many times and it always turns out well. The only thing I want to add to the other reviews is that I have found that if you dress the salad too much in advance the sweet potato salad mellows out a lot. I would taste it before serving then add reserved or extra lime juice, salt and pepper
Anonymous
Colorado
7/27/2010
Grate the potatoes rather than roasting or boiling them, and I would definitely recommend increasing the lime. Has anyone tried to add ginger? That might be interesting. . .
sherii
7/15/2010
I love sweet potatoes, and have made very good salads with them before, but not this time. Like some other reviewers who didn't care for this one, I tasted it and immediately thought, "I must have done something wrong." Bland and just weird tasting.
Anonymous
Ojai, CA
10/23/2009
Delicious! We love sweet potatoes and this is a great new way to make them! Easy & healthy too!
starryeyes13
Rhode Island
7/23/2009
I made this for July 4th and loved it. My husband LOVES sweet potatoes and I was looking for a more nutritious potato salad. We roast a lot of sweet potatoes at our house and it seems like that would be way too gooey, I cut them in the 1 inch squares and watched them like a hawk. They were perfect in texture, but I did cut the chunks again as I was tossing the salad. I used both jewel yams as well as the more yellow sweet potato since I had both on hand. I think the yellow probably tasted better, but it was fun having both colors.
kqig
Belmont, CA
7/7/2009
Amazing! I roasted the potatoes in the oven and would highly recommend it. Took it to a BBQ and got lots of requests for the recipe. Make plenty, because it is just sooo good!
jessearl
Woodstock, VA
6/5/2009
Hi - I totally disagree with earlier reviewers who suggest roasting potatoes --- when you do that with oil you create a shell and the dressing wont be absorbed in the same manner. Also I suggest not cooking peppers (as some suggested too) - the crunch of the fresh pepper is needed to liven things up a bit. I boiled the potatoes and kept a close eye on them and they held up fine -- plus when you put the dressing on the warm potatoes everything marries beautifully. make sure you follow directions to start potatoes in cold water --- this helps them be less crumbly. Delicious recipe - I recommend making a little extra dressing - people loved it.
Anonymous
6/2/2009
Made is as noted except I roasted the bell pepper-this salad was delicious.
tiragreene
Caribbean
3/9/2009
I made this recipe as written, (I think that it's unfair to "review" a recipe after one has changed it) & I was amazed at how much I liked it - quite a nice way to make sweet potatoes savory. The flavor combos are terrific together. Yum! I nuked my sweets, which was easier than boiling & the consistency was fine.
Anonymous
Hoboken, NJ
8/23/2008
Very good but must be made a day in advance so that the flavors can be absorbed by the sweet potatoes. Like others, I roasted the potatoes and peppers, and also increased the lime juice.
briana330
brooklyn
2/28/2008
Pretty good. Very easy, better if it sits overnight.
favolaus
Venice, CA
1/13/2008
Not so good. I roasted the potatoes and red pepper and they tasted wonderful, but adding the lime and olive oil gave this a strange taste. I love lime and cilantro but this just didn't taste good. I must have done something wrong because so many of you really liked this. I threw it down the drain and rushed to the deli for prepared potatoe salad.
rmzeglin
Lebanon, MO
9/13/2007
Pretty good. Not as flavorful as I expected. I added about 1 teaspoon of sugar to lighten the flavor a bit. Believe it or not, my one year old gobbled it up. Would make it again, all year 'round.
cozymom
NY, NY
2/14/2007
This was fantastic and simple. I used a whole large red bell pepper, extra cilantro, and garnished with whole cilantro leaves and toasted pecan pieces. Served room temperature. I made the dressing the day before, then mixed up the salad, refrigerated it a few hours, then transported it to a Father's Day picnic. It travelled really well and was a huge hit with cold baked chicken and a green salad. I'll definitely add this as a year-round staple, and try with other mix-ins like maybe corn or green beans.
Allison
Seattle, WA
6/22/2006
I roasted the potatoes and peppers as previously suggested. This potoato salad was delicious and held up nicely for days. Easy do ahead recipe. Served at room temperature.
Anonymous
NJ
3/15/2006
