You hear plenty about yams and sweet potatoes during the winter months, which is understandable considering that’s when they’re in season. But I simply can’t go all year without enjoying them, and I happen to think that summer deserves to enjoy the orange tubers, too. Why should fall and winter get to have all the fun?
Welcome to the party, sweet potatoes. I have a feeling this will be a pleasant surprise at your Memorial Day weekend cookouts. It’s begging to be scooped onto an America-themed plate, right between a burger and an ear of fresh-from-the-farm corn on the cob.
I’m proud to say that this is yet another dish that I can add to my accepted list. It’s one of those things that I would never EVER have eaten at any family gathering – ever. Maybe it was the mayonnaise, or the strange pale colors of all the ingredients. Whatever it was, I was not having it.
I was actually a little skeptical of this recipe idea to start with, but my undying love of sweet potatoes won me over. I jumped on the potato salad bandwagon at the first spoonful and I’m not looking back. The soft hunks of sweet potato are lightly dressed in tangy, creamy sauce and each bite has just enough crunch from red onion or celery – whichever you happen to scoop up.
I love this salad as is, but I happen to think that avocado would be a brilliant addition. Unfortunately, I couldn’t get my hands on any and I wanted to make sure I got this recipe in your hands before the weekend started. I bet you have tons of cooking out, camping out, and hanging out on your agenda for the next few days; I suggest you take this along with you. If you don’t tell anyone it’s vegan, no one will know.
If this bowl of bright colors is sitting between egg salad and regular potato salad, I can tell you which one I’d be scooping onto my plate. Feathery green dill, sunset orange sweet potatoes, violet onions, and pale, paper-thin flecks of celery – it’s summer picnicking done right.
Speaking of dill, we planted some this week in our garden boxes, along with brussels sprouts, tomatoes, thyme, parsley, and basil. [Thanks for the photo, Mom!] Soon enough, we’ll be adding our own homegrown herbs and ingredients to dishes. I’ve never been big on gardening, but I think this could grow into an addiction. There are worse things, right?
How to Make Easy Vegan Sweet Potato Salad
Easy Vegan Sweet Potato Salad
Ingredients
Method
- Bring diced sweet potatoes to a boil on high heat. Once boiling, lower heat to medium and let boil for 10-12 minutes or until fork tender. Be careful not to overcook the potatoes!
- Strain and allow to cool for 10-15 minutes.
- Add all ingredients to a large bowl and toss until well-coated. Enjoy!
A rainy Saturday in Vienna (Austria) and nothing to do, so I went to a few shops and saw a huge batch of sweet potatoes (Sußkartofeln) and decided to do something with them. I used your ingredients, but (as often) I used my own proportions. The result: after chilling in the refrigerator for an hour or two I thought I’d take a spoonful… and wound up eating far more than I intended. By the way, vegan ingredients are plentiful in regular supermarkets here: mayonnaise, cheeses, meats, and even frozen pizza (two styles)! And a sinfully delightful peanut butter ice cream.
Vienna is near the top of my travel bucket list! That sounds like a lovely way to spend a rainy day. So glad you enjoyed!
Just like my mom used to make it. Best vegan sweet potato salad and everyone eats it. I never have leftovers. Thanks for sharing it.
I make it the night before serving just to let the flavors marinate.
Serving in honor of my mother’s memory.
This is such a sweet comment. I’m so glad that you enjoy this salad – I’m sure your mother would be so happy that you’re making it in her honor.
Sounds delicious. What is vegganaise and what are the ingredients as I am a celiac?
Vegenaise is simply vegan mayonnaise. :) Most brands are gluten free! If you aren’t vegan, you could certainly use regular mayo.
Thanks for this salad. It was delicious with some roasted large mushroom!
Yummmmm……. I love mushrooms! Glad you enjoyed!
This is absolutely divine!!!
Awesome! So glad you enjoyed!
Made this salad last night and it was absolutely delish! Thanks for the recipe!
Hi,
I was wondering if you could tell me how many servings you were able to get out of this recipe please?
Thank you,
Kelsey
Hi Kelsey –
This serves about 4 to 6 people as a side. Hope you enjoy!
tried this with baked sweet potatoes instead of boiled, it rocked my father’s day party. thxs for posting the recipe.
Hi Tracey –
That’s an awesome idea! I will be trying this salad with baked potatoes next time. Thanks & glad everyone enjoyed!
I just made this recipe for an office potluck tomorrow and after tasting the finished product, I’m lamenting the fact I’ll have to share it. I had to use regular mayo because on short notice I wasn’t able to find vegannaise. I’m sure it’s equally delicious either way. Thanks for the recipe!
Ha! That’s a great problem to have! Hopefully your coworkers got to enjoy what was left. ;)
i love sweet potatoes. this sounds so good!
They’re the best! This salad is such a tasty way to use them. :)