-
Prep time
10 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
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
Ingredients
-
2 pounds
Sweet Potatoes
-
1
Red Onion
-
1
Red Pepper
-
3 tablespoons
Olive Oil
-
1/4 cup
Aioli
-
1 tablespoon
Smoked Paprika
-
1 teaspoon
Cayenne
-
2 tablespoons
Sliced Scallion
-
1/4 cup
Cilantro
-
1
Avocado, Sliced
-
to taste
Salt and Pepper
Directions
-
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.
See what other Food52ers are saying.