A summer backyard staple is cool potato salad, but it’s not exactly the healthiest, considering the blood-sugar-spiking effects of white potato and the high-fat content of mayonnaise. But those aren’t features a few tweaks can’t fix. The following recipe for sweet potato salad is a healthier, more unique version of the traditional recipe. It’s vegan, lower in fat calories, and equipped with all the fixins to qualify it as a delicious and cooling outdoor barbecue side dish.
The only vegan substitute in this sweet potato salad recipe is for the mayonnaise. The sweet potato acts as a heartier, starchier replacement for regular potato and shows the sweet potato’s potential beyond hearty, warm winter-apropos dishes. Other than those two tweaks, the remaining ingredients are more or less classic additions to a potato salad. You can play around with seasonal add-ins, like radishes, asparagus, and even apricots. Enjoy!
Vegan Sweet Potato Salad
- 4 medium sweet potatoes, diced
- 1 small red onion, thinly sliced
- 1 celery stalk, thinly sliced
- Handful fresh dill, finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup vegan mayonnaise
From the Organic Authority Files
Add the sweet potatoes to a pot of water. Bring the water to a boil and then reduce heat to a simmer. Cook on medium-low heat for about 10 minutes, or until the potato dices are tender.
Strain the diced potatoes and run under cold water. Set aside to cool for about 20 minutes.
Once the potatoes are cool, add them to a bowl and fold in the remaining ingredients. Seal the bow with plastic wrap and place into the refrigerator to chill prior to serving, preferably overnight, in order to allow all the flavors to marry together.
Potato Salad Image from Shutterstock