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Sweet Potato Salad with Tarragon Dressing

Prep time 25 min
Cook time 40 min
Total time 1 hr 5 min

Prep time 25 min
Cook time 40 min
Total time 1 hr 5 min

About

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!


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


Directions
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

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

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