Roasted Sweet Potato Salad

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Roasted Sweet Potato Salad

Author Laura McIntosh

This Roasted Sweet Potato Salad is a melody of textures and tastes, combining the earthy sweetness of sweet potatoes with the heartiness of red potatoes. The vinaigrette, infused with paprika and dill, adds a savory depth, while the burst of cherry tomatoes brings a juicy freshness to the dish. Perfect as a side or even as a main course, this salad is a wonderful addition to any meal.

Ingredients

• 1 pound Sweet Potatoes/Yams, peeled and cut into 1-inch cubes
• 1 pound Red Potatoes, peeled and cut into 1-inch cubes

Vinaigrette

• 1/4 cup Balsamic Vinegar
• 1 cup Olive Oil
• 1 tsp Kosher Salt
• Freshly Ground Pepper
• 1 tsp Paprika (regular)
• 1 tsp Pimenton (Smoked Spanish Paprika)
• 2 tbsp Fresh Dill, chopped
• 1 cup Cherry Tomatoes, cut in half

Instructions

1. Begin by cooking the sweet potatoes and red potatoes. Place them in a large pot of boiling salted water until they become tender. Drain the potatoes and immediately stir in half of the vinaigrette. This step allows the potatoes to soak up the delightful dressing flavor.
2. Allow the cooked potatoes to cool completely.
3. Once cooled, add the rest of the vinaigrette to the potatoes. This will infuse them with a harmonious blend of flavors.
4. Gently stir in the freshly chopped dill and the cherry tomatoes that have been cut in half. These ingredients will bring vibrant colors and fresh tastes to the salad.
5. Your Roasted Sweet Potato Salad is ready to be enjoyed! For best results, allow the flavors to mingle by chilling the salad for up to two hours.

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