You are going to fall in love with this cold-serve sweet potato salad with a refreshing dill vinaigrette! Perfect for any time of year, really!
I’ve always been really bad at keeping family traditions. I don’t know why. I think they’re fun and I love creating memories. Maybe I’m just too much all over the place that I can’t keep track of things.
But I can always count on my siblings to help me stay on top of a few traditions – and it seems they are always food related for some reason…. (the best kind, IMO!). Anyway, ever since my husband and I got married, my siblings and I that live in the area have gotten together once a month for just a little dinner get-together. We rotate from house to house to take turns hosting and dishing up lots of new and original eats as part of the fun. Over the years there’s been a month here or there where life was just crazy and it didn’t happen, but for the most part, we have been really consistent. It’s just awesome and I love it so much! I have the best family!
A few months ago my sister made a sweet potato salad right at the end of summer. If you’ve seen on or blog at all, we are a little bit obsessed with sweet potatoes around here in all ways, shapes, and forms. And sweet potatoes are really good for you! WIN! Anyway, when I went home I realized that I had to needed to come up with some version of a cold sweet potato salad.
My biggest challenge that I had to ponder for a little while was how to keep the potatoes soft, but firm. Sweet potatoes have a lot of moisture so for something like a potato salad, I wanted to make sure they were not overcooked. I love sweet potato casserole, but not for this. After a bit of researching and trial and error, I found out that boiling the potatoes (but not for too long) and then quickly stopping the process with a cold water bath of sorts would make it work.
And what I really love about this salad is that it’s perfect in any season! I think this salad would be a well suited change up from the typical spread of sweet potato digs at the Thanksgiving table.
If you are wanting something a little different this year, there’s still time to try out this salad. It will not disappoint.
Sweet Potato Salad with Dill Vinaigrette
Ingredients
- 2 inch medium yams peeled and diced into 1/2 cubes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 4 green onions whites discarded, washed and green parts diced
- 1 tablespoon large sprig of dill 1 dried, finely chopped
- salt pepper, to taste
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
Instructions
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Bring a medium pot of water to a boil.
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Boil diced yams for 7 minutes. Do not cook any longer. (You want the yams to be cooked but still firm. If you go longer, they will mash and turn into mush when you mix them).
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Strain and rinse in cold water to stop cooking process.
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Set aside or place in fridge until completely cooled.
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In a small bowl, mix together olive oil, lemon juice, and honey. If needed, warm mixture slightly in microwave (about 15 seconds) to help blend together.
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When yams have cooled, add olive oil mixture. Toss to coat.
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Add green onions, dill, cranberries, and almonds. Toss to distribute evenly.
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Place in fridge for another 30 minutes to 1 hour, or until time to serve.
Recipe Notes
Dress it Up:
Top with 1/8 to 1/4 cup Parmesan or Feta cheese right before serving.
Change it Up:
Substitute cranberries in place of the pomegranate seeds.
Substitute pine nuts in place of the almonds.
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