Sweet Potato Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 4 medium sweet potatoes peeled and cubed
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup pecans toasted and chopped
- 1/4 cup dried cranberries
Instructions
- Fill a large pot with water and bring to a boil.
- Add the cubed sweet potatoes to the boiling water and cook for 10-15 minutes until tender.
- Drain the sweet potatoes using a colander and set aside to cool.
- In a large mixing bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Add the cooled sweet potatoes to the bowl with the dressing and gently toss to coat.
- Add the red onion, parsley, pecans, and dried cranberries to the bowl and mix well.
- Allow the salad to rest for 10 minutes to let the flavors meld.
- Serve the salad at room temperature or chilled as desired.
Notes
To enhance the flavor, try roasting the sweet potatoes in the oven with a little olive oil and salt instead of boiling them. This will give the salad a deeper, caramelized taste. Additionally, you can substitute pecans with walnuts or almonds for a different crunch, and add a bit of crumbled feta cheese for a creamy texture.
Tried this recipe?Let us know how it was!