Sweet Potato Salad

Prep Time
Cook Time
Ready In

Recipe: #35265

July 16, 2020

"Recipe source: Bon Appetit (July 2005)"

Original is 6-8 servings


  • Serving Size: 1 (238 g)
  • Calories 246.3
  • Total Fat - 12 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 1.9 mg
  • Sodium - 754.6 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 6.3 g
  • Sugars - 2.3 g
  • Protein - 9.2 g
  • Calcium - 83.9 mg
  • Iron - 5.9 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a bowl whisk together the first 9 ingredients (-brown sugar).

Step 2

In a saucepan add enough water to reach the depth of 1/2 inch or so and bring to a boil and then add the sweet potatoes and cook until tender (5 minutes); drain; let cool.

Step 3

In a large salad bowl combine the cooked sweet potatoes, dressing, peas and green onions; toss and season with salt and pepper (***may be made 4 hours ahead and covered and refrigerated). Sprinkle salad with peanuts.


No special items needed.

2 Reviews


Delicious! Awesome potato salad that is bursting with flavor, Yum. Had to skip the sugar snap peas because they were unavailable in two markets...thanks to our new world of "can't find this and can't find that"...Geeze! Anywaze, this is such a good salad but it was screaming for those sugar snaps, but it was so good on its own. I will make this again during the summer months and hopefully sugar snaps will be available. Thanks, ellie, for sharing. Made it "For your Consideration" tag game.


review by:
(4 Jun 2022)


Oh my this was good. I bought the peanuts and then forgot to put them on top. I only used one teaspoon of the chili garlic sauce because I didn't know if it would be too hot. It was perfect for me. I'm so full I could bust. We used this as a side for leftover meatloaf.


(10 Apr 2021)

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