I’ve always preferred my potato salads made with vinaigrette instead of mayonnaise. This delicious tropical tasting sweet potato salad makes for a great change from salads made with white potatoes. It is also a great way to keep nutrient rich sweet potatoes in your diet throughout the whole year. They’re good on a July 4th picnic as well as on the Thanksgiving table.
- Rub the skin off the potatoes while they are still warm but not too hot to handle. Cut into chunks. Set aside.
- Rub the cut side of the garlic on the inside of a large ceramic bowl. Add the lime zest, lime juice, cumin, salt, scallions and jalapeño, if using. Stir to mix. Add the mustard and mix together well.
- With a whisk, beat the olive oil into the lime mixture a little at a time until the sauce has emulsified.
- Add the potatoes a few at a time to the dressing in the bowl, gently tossing them as you go until the potatoes are well covered in dressing. Add the cilantro just before serving.
- 2 medium sweet potatoes, baked or boiled in their skins until just tender
- 1 clove of garlic, cut in half (optional)
- Grated peel of 2 limes
- 2 to 3 tablespoons fresh lime juice
- ¼ teaspoon ground cumin
- Sea salt, to taste
- 2 tablespoons finely chopped scallions
- 1 teaspoon finely chopped jalapeño (optional)
- 1 teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil
- 2 tablespoons chopped cilantro