Let Me Tell You About This Sweet Potato Salad

I have to laugh: the first time I made this Sweet Potato salad, I misread my own scribbles and put in way too much mustard. The resulting flavor could’ve woken the neighbors, but my family still gobbled it up (with a few grimaces). If we cross paths at a barbecue, odds are good someone in my house will request this salad. It’s one of those dishes that doesn’t care if it’s perfectly cubed or flawlessly dressed; it just gets the job done and gets folks coming back for seconds. Plus, I mean, who doesn’t love an excuse to eat sweet potatoes that isn’t just, you know, baked?

And as a tiny detour: don’t be surprised if your kitchen smells absolutely amazing while roasting those orange beauties. Sometimes I almost forget to finish the recipe and just eat them straight off the tray, honestly…

Why I Keep Making This Salad

I pull this recipe out when I’m not in the mood for complicated stuff, but I still want something a little special (and way less fussy than potato salad with mayo that freaks people out at picnics!). My family goes crazy for this because it’s sweet and tangy, and it holds up well if you’re slow to serve dinner. I admit, I used to panic about getting the sweet potato cubes all the exact same size. Guess what? They taste better when they’re not perfect, at least that’s what I tell myself as I chop. And if you’re making it for lunchboxes, it holds up until the next day (if no one swipes it first).

I’m not going to lie, assembling it takes a minute, but it’s worth it. Plus, I finally learned not to stress if my dressing looks a bit separated before mixing it in—sometimes everything just comes together magically in the bowl!

What You’ll Need (plus some little cheats)

4 cups sweet potatoes, peeled and diced (about 2-3 medium) — if I’m in a rush, I don’t even peel them and no one minds except my cousin, but he complains about everything
1 red onion, sliced thin (shallots work too if you’re feeling fancy or just want to avoid onion breath)
2-3 stalks celery, chopped (I skip this sometimes when the fridge is empty and just up the crunch elsewhere)
1/4 cup dried cranberries — sultanas are fine too; my nephew actually prefers golden raisins, for some reason I’ll never understand
1/3 cup feta cheese, crumbled (Totally optional! Goat cheese is lovely, or just go without for vegan friends)
1/4 cup roasted pumpkin seeds (pepitas), or honestly, any nut will do in a pinch
A big handful of fresh parsley, roughly chopped (Coriander if you’re feeling adventurous—my mate swears by it)
Olive oil (say, 2-3 tablespoons, but I never measure exactly)
1 tablespoon Dijon mustard (yellow mustard is okay, but it’s a bit much—once used English mustard by mistake and yikes…)
Juice of 1 lemon—though sometimes I sub in a hefty splash of apple cider vinegar
Salt and pepper to taste (I go heavy on the pepper, but you do you)

What To Do (Don’t Overthink It!)

Preheat your oven to about 200°C (that’s 400°F for my US pals). Toss the sweet potato cubes in about a tablespoon of olive oil and a sprinkle of salt and pepper. Spread them out on a lined baking tray (yes, do use parchment if you like cleaning easy) and roast for 25-30 minutes, or until you get those nice caramelized bits. Don’t stress if some pieces cook faster than others. Sometimes I snack on the little burnt ones while finishing up the salad. Oops.
While your sweet potatoes are doing their thing, mix up the dressing. Combine the rest of your olive oil, Dijon mustard, and lemon juice in a small bowl or jar (I love reusing old jam jars for this; a good shake does wonders). Add salt and pepper, give it a taste—maybe you like it zestier or want more kick? Adjust! Sometimes mine ends up almost like a vinaigrette, and sometimes it’s thicker. No one’s complained so far.
Let the roasted sweet potatoes cool a bit—not all the way, just not so hot they melt the cheese. I never wait long enough, honestly.
Grab a big bowl. Toss in the sweet potatoes, onion, celery, cranberries, feta, pumpkin seeds, and parsley. Pour in just enough dressing to coat everything, then stir gently. Honestly, this is where I usually sneak a taste (or two) and double-check if it needs more salt or lemon.
Serve warm, room temp, cold—doesn’t matter. Tastes different each way and honestly, I like it even better the next day (if you’re lucky enough to have leftovers).

Notes from My Kitchen (Not Every Trick’s a Winner)

If the sweet potatoes are cut too small, they get mushy, but if they’re too big they sometimes don’t cook through. I finally found “about the size of a die” works for me.
Chilling everything overnight makes the flavors blend—kinda like a good stew, but salad style. Actually, I find it works better if you don’t add the cheese until just before serving, otherwise it goes a bit soft.
If you forget to add the parsley (which, er, happens), just throw it on top as a garnish—looks fancy enough for guests.
I learned the hard way: don’t let the cranberries sit in the dressing too long, or they get weirdly chewy.

Variations I’ve Played With

Added roasted red peppers once—pretty good, actually lighter than I expected.
Swapped feta for blue cheese—bit pungent, not everyone will be into it. My sister nearly left the table, but I liked it.
Tried with roasted butternut instead of sweet potato once… softer, almost custardy. Not really my jam but hey, it’s not bad.
Once, just for fun, I stirred in a spoonful of curry powder to the dressing. Yeah, didn’t love that one—it was better in theory than on my tongue.

Do You Really Need Fancy Equipment?

Look, a big tray, a sharp knife, and a bowl are the must-haves. But don’t stress if you’re missing a proper salad bowl; I’ve mixed this up in an old roasting pan before and no one’s the wiser. If you haven’t got parchment, just oil the tray well—nothing sticks if you don’t give it the chance.

Storing Leftovers (But They Don’t Last Here)

Pop the leftovers in an airtight container and they should keep in the fridge for up to 2 days, maybe three if you left off the cheese until serving. But honestly, in my house, it never lasts more than a day—you know how it is when everyone starts picking at the bowl in the fridge before dinner even starts.

How I Like to Serve It

This salad’s showed up alongside grilled chicken, as a side with burgers, and even next to a poached egg for Sunday brunch. My favorite though is as the star at a picnic—served with crusty bread (the kind with so many seeds it’s basically bird food), and a glass of something cold. If it’s just me, I’ve been known to eat it straight out the bowl with a spoon. No shame in that.

What I Wish I’d Known: Pro Tips

Once, I tried to skip cooling the potatoes—they turned the whole thing into a hot mess, literally. Let them cool at least a bit before mixing.
Don’t overdress the salad. The potato soaks it up, turns soggy if you pour too much! Add a bit, toss, check, then add more if it needs.
If you’re prepping ahead for a crowd, store the dressing separate and toss it at the last minute so nothing gets weirdly gummy.

Questions I Actually Get Asked (No Joke)

Can I make this with regular potatoes?: Totally! But, it’ll be more like classic potato salad. Tastes nice, just not as sweet. Give it a whirl with new potatoes—those tiny ones?—for something different.
Is this dairy-free or vegan?: Drop the cheese and you’re good! Sometimes I add toasted nuts for extra richness. Actually, a friend sent me this vegan version and it’s worth a look if you want ideas.
Does it travel well for potlucks?: Oh, absolutely. Maybe leave out the cheese and nuts until you get where you’re going so nothing gets soggy. Packing it in a wide, shallow container seems to help. Also, Serious Eats has some solid tips for salad travel if you want to get serious about it…which I never do.
What if I don’t like onions?: Just skip ’em! Sometimes I sub in finely diced apple or extra celery for crunch. Actually, raw fennel is a wild card that’s pretty good—if you like licorice. Not everyone does.
Can I serve it hot?: Why not? I’ve tried it a few times, especially in winter. It’s cozier, though the cheese melts a bit. Might look like a mess but it’s still delicious.

If you do end up making this sweet potato salad, let me know—especially if you find a new twist I’ve never thought of. Happy cooking!

Sweet Potato Salad