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Sweet Potato Salad


Sweet Potato Salad

Sweet Potato Salad

Photo by Cynthia Nelson

Try a different kind of potato salad for the holidays or anytime. Instead of using regular potatoes, use sweet potatoes instead (aka yams in the USA). Go for the white-flesh variety that has a purple skin. It has the right amount of starch, creaminess and sweetness to make this salad a hit.

Prep Time: 20 minutes

Cook Time: 25 minutes

Chilling time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: Serves 5


  • 2 lbs sweet potatoes
  • 1/2 cup diced carrots
  • Water
  • 1/2 cup frozen green peas (thawed and pat dry)
  • 1/4 cup diced sweet peppers (read and yellow or either)
  • 1/4 cup thinly sliced green onions
  • Full-fat mayonnaise
  • 1 heaped Tbsp grainy mustard
  • Salt and pepper to taste


  1. Peel sweet potatoes, cut into large piece and boil in salted water until tender.
  2. Add carrots to pot with boiling sweet potatoes exactly 1 minute before the sweet potatoes are done.
  3. Drain sweet potatoes and carrots. When cool enough to handle, cut the sweet potatoes into bite-size chunks, spread on a large baking sheet and let cool completely along with the carrots.
  4. When cooled, add sweet potatoes, carrots, peas, sweet peppers, green onions, black pepper, mayonnaise and mustard to a bowl and toss gently to mix thoroughly.
  5. Cover bowl with plastic wrap and chill in refrigerator until ready to use.

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