Dijon Sweet Potato Salad

Believe it or not, one does not need mayonnaise to make potato salad. Maybe you already knew this, maybe it’s a little obvious. But I never really considered the idea until making this dijon sweet potato salad recipe and now it’s my favorite way to make potato salad.

We developed this recipe for Edible Indy’s latest issue, with picnics and summer adventuring in mind. Although I’ve made a broccoli salad and another sweet potato salad with vegannaise, I’ve always been a little weirded out about the thought of mayo being included in a dish that might sit in the heat. (Actually, I’ve always been weirded out by mayo in general – anyone else with me on this one?) My distaste for the ingredient is what brings us here today, so I’m perfectly fine with it. Because I LOVE mustard.

And mustard loves sweet potatoes. Together, they create a balance of tangy and sweet, bold and subtle, fresh and comforting.

While this dijon sweet potato salad recipe is perfect for all kinds of warm weather fun, it’s also a great way to eat sweet potatoes all. year. round. Because that’s what sweet potatoes are for, right?!

How to Make Dijon Sweet Potato Salad

Jordan Cord

Dijon Sweet Potato Salad

Potato salad gets a fresh upgrade with tangy dijon, sweet potatoes, and black beans in this healthy, easy side dish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 118

Ingredients Method

Ingredients

  

• 1 pound sweet potatoes
• ¼ cup celery very thinly sliced
• 1 cup canned black beans drained and rinsed
• 2 tablespoons green onion chopped finely
• ¼ cup fresh dill
• ¼ cup quality dijon mustard
• 1 tablespoon olive oil
• ¼ teaspoon cayenne
• ⅛ teaspoon white pepper
• ¼ teaspoon sea salt

Method

 

1. Bring 6 cups of water to a boil in a large pot. Add a pinch of salt.
2. Peel and chop sweet potatoes into 3/4-inch square chunks.
3. Once water is boiling, carefully add sweet potatoes. Cooking should take 10-12 minutes.
4. In a small bowl, combine mustard, olive oil, cayenne, white pepper, and sea salt. Stir to combine.
5. While sweet potatoes are still cooking, prepare celery, black beans, and green onion.
6. Boil sweet potatoes until fork tender and strain using a colander. Allow to cool.
7. Once cool, empty potatoes into a large bowl, add celery, beans, onion, dill, and mustard combination. Stir to coat. Serve immediately or store in refrigerator.