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?
Easy Vegan Sweet Potato Salad
A “sweet” take on the classic American barbecue side dish. Sweet potato salad perfect for any season!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4
- Category: Side
- Cuisine: American
- 4 medium sweet potatoes (diced)
- water for boiling potatoes
- 1/2 a large red onion (chopped)
- 1/2 cup vegannaise
- 1/2 cup celery (thinly sliced)
- 2 tablespoons fresh dill (finely chopped)
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 1/2 tablespoons sea salt
- 1/2 teaspoon black pepper
- 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!