Sweet potato salad
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Sweet potato salad

By Sarah Cook

This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions

  • Prep:15 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 252
  • fat 6.2g
  • saturates 1g
  • carbs 45.7g
  • sugars 17g
  • fibre 6.7g
  • protein 2.7g
  • salt 0.2g

Ingredients

  • 1.2kg sweet potatoes, peeled and cut into biggish chunks
  • 1 tbsp olive oil
  • 2 shallots (or half a small red onion), finely chopped
  • 4 spring onions, finely sliced
  • small bunch chives, snipped into quarters or use mini ones
  • 5 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp honey

Tip

Finishing touches
Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.

  2. When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.

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