Sweet Potato Salad, Build Your Own!
Marty Martindale

We have been making white-potato salad since time began, and there are about as many variations for them as sweet-potato1there are families making them. Why not sweet potato salad, a natural evolution?

White-potato salad appeared in North America thanks to British and French settlers, and they proceeded to center their recipes around available accent foods late in the 19th century. It was serve at room temperature or chilled. Later the Germans were to bring their potato salad with hot vinegar and bacon dressing and served it warm.

Below we will use our modular approach so you may make your own, favorite variation of sweet potato salad.

Serving Suggestions:

A consensus of many versions shows roasting the cubed, peeled sweet potatoes is preferred over boiling them. Sprinkle with salt, pepper and pepper flakes (optional). Place sweet potatoes onto a sheet pan, drizzle with olive oil making sure all sides of potato cubes are coated and bake in a 400-degree oven for 30 minutes until tender.

How you choose to customize it: While potatoes are baking, choose 2 to 4 items from below.

  • Bacon, cooked, drained
  • Black beans, drained, rinsed
  • Boiled eggs
  • Celery
  • Chickpeas, drained, rinsedChopped ham
  • Corn kernels, blanched and drained
  • Granny Smith apple
  • Jalapeno pepper, finely shopped
  • Kidney beans, drained, rinsed
  • Onion/white, red or green
  • Pineapple
  • Prosciutto, chopped
  • Red/green/yellow bell pepper

Dressing choices: While potatoes are baking, gather dressing items in a large measuring cup and whisk until blended. Make your basic vinaigrette from 2 parts olive oil, one part vinegar or citrus juice and a teaspoonful of mustard. To this add small amounts of about 5 of the items below:

  • Cayenne
  • Chili flakes
  • Chili powder
  • Cumin
  • Grated ginger roots
  • Hot sauce
  • Juice, orange, lime or lemon
  • Maple syrup, honey or sugar, to taste
  • Minced garlic
  • Mint leaves
  • Mustard, Dijon, yellow, brown, grain or horseradish
  • Old Bay seasoning
  • Olive oil
  • Pumpkin pie spice
  • Sage leaves
  • Salt and pepper, to taste
  • Tarragon leaves
  • Vinegar, red wine, cider, white or sherry,
  • Zest, orange, lemon or lime



  • Chopped pecans
  • Chopped cilantro
  • Crumbled Feta cheese
  • Chopped parsley
  • Peanuts


Assembly of the sweet potato salad is simple. Pour the hot potatoes into the large bowl containing vegetables, add dressing to taste, mix well, refrigerate for a few hours. Stir well, sprinkle with garnishes and serve cold or at room temperature.

Below are foodsites with Sweet Potato Salad recipes.




Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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