I’m excited to share my Sweet Potato Salad with you. This vibrant dish combines tender, cooked sweet potatoes with crisp red bell pepper and onion, all tossed in a creamy, tangy dressing that’s perfect for any occasion.
Level: Easy
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 12 servings
I love making Sweet Potato Salad because it’s both healthy and delicious. The natural sweetness of the potatoes pairs perfectly with the crunch of red bell pepper and a hint of spice from Tabasco in the dressing. It’s a refreshing dish that works great as a side or a light meal.
Description
This salad is all about balancing textures and flavors. I begin with well-cooked, cubed sweet potatoes that are tender yet firm. Fresh red bell pepper and onion add a crisp, colorful contrast. The dressing, made from creamy mayonnaise, salt, black pepper, and a touch of Tabasco, ties everything together with a delightful tang. Whether served at room temperature or chilled, this salad is a crowd-pleaser at any gathering.
Ingredients
• 3 lbs. sweet potatoes, cooked, peeled, and cubed
• 1 cup chopped sweet red bell pepper
• 1/2 cup chopped onion
• 1 1/4 cups mayonnaise
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp Tabasco sauce
Directions
- Combine Vegetables:
In a large bowl, add the cubed sweet potatoes, chopped red bell pepper, and chopped onion. Toss until evenly mixed. - Prepare the Dressing:
In a small bowl, stir together the mayonnaise, salt, black pepper, and Tabasco sauce until the mixture is smooth and well combined. - Mix the Salad:
Pour the dressing over the sweet potatoes and vegetables. Toss thoroughly to ensure every piece is coated with the dressing. - Serve:
Enjoy the salad at room temperature or chilled, depending on your preference.
Process Details
• Cooking the Sweet Potatoes: I make sure the sweet potatoes are cooked until tender but still hold their shape, which is key for a great salad texture.
• Uniform Chopping: Cutting the bell pepper and onion into even pieces ensures a balanced mix in every bite.
• Dressing First: Preparing the dressing separately helps the flavors meld before it’s tossed with the salad, making the final dish more flavorful.
Tips for Success
• Cook and Cool: Ensure the sweet potatoes are fully cooked and cooled before mixing them with the dressing to prevent a mushy salad.
• Roasting Option: For extra flavor, consider roasting the sweet potatoes instead of boiling them.
• Gentle Tossing: Toss the salad gently to keep the potato cubes intact.
• Adjust Spice: Feel free to adjust the amount of Tabasco sauce to suit your spice preference.
• Chill: Let the salad chill for at least 30 minutes before serving to allow the flavors to meld.
Serving Ideas
• As a Side Dish: Serve this salad alongside grilled chicken, fish, or your favorite protein for a complete meal.
• Light Lunch: Enjoy it on its own as a satisfying, refreshing lunch.
• Party Platter: It’s a great addition to any summer barbecue or potluck, offering a burst of color and flavor.
Nutrition Info (Approximate per Serving)
• Calories: 200–250
• Fat: 18–22 grams
• Carbohydrates: 20–25 grams
• Protein: 2–3 grams
I believe this Sweet Potato Salad is a fantastic, versatile dish that brings both flavor and nutrition to your table. Its mix of tender potatoes, crisp vegetables, and tangy dressing makes it a perfect side or light meal. I hope you enjoy making and sharing this salad as much as I do, and I’d love to hear your thoughts once you try it!
