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
- 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
Bring a medium pot of water to a boil.
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).
Strain and rinse in cold water to stop cooking process.
Set aside or place in fridge until completely cooled.
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.
When yams have cooled, add olive oil mixture. Toss to coat.
Add green onions, dill, cranberries, and almonds. Toss to distribute evenly.
Place in fridge for another 30 minutes to 1 hour, or until time to serve.
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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