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Sweet Potato Salad

This recipe is in categories Licence to cook, Salads, Side dishes, Vegetarian,
About this recipe:
Difficulty: 3

Skills needed: chopping, draining, using the hob, combining ingredients

Processes required: chopping, top and tailing, simmering, draining

Preparation Time: Cooling time and 5-10 minutes assembling
Cooking Time: 30-35 minutes
Number of servings: 4 as a side dish.
Serving suggestions: Serve as part of a picnic or to accompany cold meats or quiche.
This is a vegetarian recipe

This recipe is a nice twist on a classic potato salad. You can use any sweet potato, the orange or yellow flesh gives the salad a lovely colour and the flavour is great. Cooking the sweet potatoes in their skins keeps the potato firm and not watery.

You could, of course, use ordinary potatoes, in which case you will need to reduce the cooking time to about 20 minutes. You could use lime juice instead of lemon or chives in place of the onion. Pesto is a good alternative dressing too. We have even tried making potato salad with tinned potatoes in an emergency, this works well but the flavour isn't quite as good.


Making and cooking it
  1. Rinse the sweet potatoes - if they are very grubby they may need a quick scrub.
  2. Put them whole into a pan of cold water, bring to the boil 
  3. Simmer for 30-35 minutes.
  4. Drain the water using a colander. 
  5. Leave the potatoes to cool a little (If you are in a hurry you can fill the pan with cold water to cool the potatoes faster)
  6. Once they are cool enough to handle, you can pinch the skins off with your fingers. It should come away quite easily 
  7. Leave the skinned potatoes until they are cold
  8. Slice the potatoes into chunks. Put in the mixing bowl
  9. Wash, top, tail and slice the spring onion. Add to the bowl
  10. Add the mayonnaise and a squeeze of lemon juice
  11. Keep in the fridge until needed. Serve the same day