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Sweet Potato Salad

Image of the prepared Sweet Potato Salad recipe
  • prep time: 15 min
  • total time: 30 min
  • serves: 6 people

Sweet potatoes, with their beautiful texture and lovely color, are transformed into a lively and fresh tasting potato salad that offers a great spin on the traditional.  Cooking the sweet potatoes in broth makes all the difference and helps infuse every bite of potato with great flavor.


  • 1 1/2 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces
  • 1 3/4 cups Swanson® Vegetable Broth
  • 3 tablespoons cider vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/4 cup vegetable oil
  • 2 green onion, sliced (about 1/4 cup)
  • 1/4 cup finely chopped red bell pepper


  • Tips

    • Tip: You can blend the dressing by adding the ingredients to a jar with a tight-fitting lid. Close the jar and shake well until the ingredients are blended.
  • Step 1

    Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.

  • Step 2

    Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat.  Season to taste.

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Made With

Calories 189
Total Fat 9 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 338 mg
Total Carb 24 g
Dietary Fiber 3 g
Sugar 5 g
Protein 2 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 5 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.