Sweet, tangy and super creamy, Honey Mustard Sweet Potato Salad is a must this summer served with grilled burgers, chicken or fish.
I love a good potato salad with warm food and in fact, I served this delicious potato salad alongside a grill piece of salmon. I got turned on to this combination years ago at a restaurant in Portland Oregon. The chef prepared a pan seared fish with a delightful chilled potato salad on the side that I will never forget, and soon after I began making a similar dish at home.
Using sweet potatoes, not yams, to prepare this salad is key because they have a lighter flavor and soak up that honey mustard dressing just right. It’s a quick salad to prepare in one bowl and the potatoes cook quickly because of the small dice.
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Ingredients
3 medium sweet potatoes, skinned and medium diced
2 stalks celery, sliced thinly
2 scallions, sliced
1 tablespoon fresh dill, minced
Dressing
1/3 cup mayonnaise, I use avocado mayo
2 tablespoons Dijon mustard
1/3 cup sour cream
2 tablespoons honey
1/2 teaspoon salt + more for water
1/8 teaspoon black pepper
(Serves 4-6)
To Prepare:
- In a medium pot add 3/4 full of cold water and place over high heat. Add potatoes and boil.
- Add 1/2 teaspoon salt to boiling potatoes and cook until fork tender, about 7 minutes.
- Drain potatoes and set aside.
- In a large bowl, whisk together Dressing ingredients. Add potatoes, celery, scallions and dill. Toss with spoon to coat.
- Serve warm, room temperature or chilled. Enjoy!
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