Potato salad is a staple at any family gathering or picnic. We've created a lighter, more summery version of the classic by swapping white potatoes for sweet potatoes and cutting the mayonnaise down. This sweet potato salad has a little southwestern kick that compliments any barbecue. —What We Eat Gals
Salt and Pepper
In This Recipe
Preheat oven to 425. Cube sweet potatoes, julienne red onion, and small dice red pepper. Toss liberally with olive oil and salt and pepper.
Roast potatoes and vegetables on parchment lined sheet tray for about 25-30 minutes, until potatoes are soft and roasted.
Mix potatoes and vegetables with aioli, smoked paprika, cayenne, and scallions.
Top with sliced avocado and cilantro. Salad can be served warm or chilled.