Honey Mustard Sweet Potato Salad – Recipe!

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:

1. In a medium pot add 3/4 full of cold water and place over high heat.  Add potatoes and boil.
2. Add 1/2 teaspoon salt to boiling potatoes and cook until fork tender, about 7 minutes.
3. Drain potatoes and set aside.
4. In a large bowl, whisk together Dressing ingredients.  Add potatoes, celery, scallions and dill.  Toss with spoon to coat.
5. Serve warm, room temperature or chilled.  Enjoy!