Author Notes
Sweet potatoes are a must in our home for a family member's food plan. This simple, yet flavorful potato salad pairs well with fish, pork, or beef. —cookwithsusan
Ingredients
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Vegetable spray
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4
Small sweet potatoes, peeled and cut into 1-inch cubes
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1
Large yellow onion, peeled and cut into eighths
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2 tablespoons
Olive oil
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1 teaspoon
Kosher salt
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1 teaspoon
Freshly ground black pepper
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1/4 teaspoon
Garlic powder
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Vinaigrette:
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1/4 cup
Balsamic vinegar
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2 teaspoons
Maple syrup
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1
Clove, finely chopped garlic
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1/2 teaspoon
Salt
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3/4 cup
Fine olive oil
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1 teaspoon
Fresh Lemon thyme, finely chopped
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1 teaspoon
Fresh chives, finely chopped
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1 teaspoon
Fresh Sweet marjoram, finely chopped
Directions
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Preheat oven to 375 degrees F.
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Cover a medium-sized baking sheet with aluminum foil, and then spray with vegetable spray.
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Place sweet potato cubes and onion on sheet. Coat with olive oil, salt, pepper, and garlic powder. Gently mix together and spread out to a single layer on the pan.
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Roast for approximately 20-23 minutes until cooked, but “al dente” in firmness. Stir twice during cooking to prevent scorching.
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Remove potato mixture from oven and cool while preparing Vinaigrette.
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Place all vinaigrette ingredients except herbs in a one-pint jar with lid. Shake until combined
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In a large bowl, place potatoes and onions. Pour ½ of the vinaigrette over the mixture, gently tossing. Add additional vinaigrette until potatoes are moist. Reserve any leftover vinaigrette in jar and refrigerate for up to three days.
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Add herbs to potato salad, gently toss again, and serve immediately, or cover and serve at room temperature.
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