Sweet Potato Salad with Tarragon Dressing

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Much of the time sweet potato recipes are more on the sweet side, so I thought I’d come up with one that was tangy and savory instead. This Sweet Potato Salad with Tarragon Dressing is a wonderful replacement for traditional, creamy potato salad.

This is my new favorite side to serve with roasted chicken and hot-off-the-grill steaks! It keeps well in the fridge for several days so it’s also great for your weekly packed meals. Enjoy!

Sweet Potato Salad with Tarragon Dressing
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 16

  • 4 sweet potatoes
  • olive oil spray
  • salt and pepper
  • 2 pink shallots, thinly sliced into rings
  • 2 tablespoons apple cider vinegar
For the Dressing
  • 1 tablespoon lemon juice
  • ½ teaspoon dijon mustard
  • ¼ teaspoon black pepper
  • ⅛ teaspoon sea salt
  • ½ teaspoon Garlic, minced
  • 3 tablespoons olive oil
  • 3 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh chives, chopped
INSTRUCTIONS

  1. Turn the oven to 425 degrees F, no need to preheat.
  2. Wash and dry the sweet potatoes and prick with a fork or knife a couple of times. Lightly spray with olive oil and generously season with salt and pepper. Place on a baking sheet and bake for 40 minutes, or until tender but not soft. Remove from oven and cool.
  3. While the potatoes bake, combine the shallot and vinegar in a small bowl. Soak for 5 minutes, then drain off the vinegar.
  4. Once the potatoes have cooled, peel, quarter and then slice into 1 inch pieces and place in a serving bowl. Mix in the shallots.
  5. In a small bowl whisk the dressing ingredients. Pour over the potatoes and mix to combine. Chill, serve and Enjoy!
NUTRITION

Serving size: 16     Calories: 53     Fat: 2g     Carbohydrates: 6g     Sugar: 1g     Sodium: 36mg     Fiber: 1g     Protein: 1g    

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