Sweet Potato Salad

This simple, flavourful potato salad combines tender potatoes with a bright, creamy dressing that works with any meal. It’s quick to make, easy to serve, and always a crowd‑pleaser.

Sweet Potato Salad

A creamy, tangy twist on classic potato salad—perfect for BBQs, picnics, or an easy side dish at home.

Serves 4-6 people

Ingredients:

• 300 g sweet potatoes (about 2 medium), peeled and diced

• 60 g small diced pickles

• 40 g celery, finely diced

• 25 g red onion, finely diced

• 75 g mayonnaise

• 12 g grainy mustard

• 5 g fresh parsley, chopped

• 2–3 g salt (about ½ tsp, to taste)

• 4 g lemon juice (about 1 tsp)

• 1 g black pepper (a pinch)

Instructions:

1. Cook the sweet potatoes
   Bring a pot of salted water to a boil. Add diced sweet potatoes and cook until just tender (about 8–10 minutes). Drain and let cool.

2. Prepare the mix-ins
   While the potatoes cool, dice the pickles, celery, and red onion. Chop the parsley.

3. Make the dressing
   Add mayonnaise, grainy mustard, lemon juice, salt, and pepper.

4. Combine the salad
   In a large bowl, gently mix the cooled sweet potatoes with the dressing, pickles, celery, red onion, and parsley.

5. Mix and taste
   Stir gently until everything is evenly coated. Taste and adjust seasoning if needed.

6. Chill and serve
   Refrigerate for at least 30 minutes before serving for best flavor.

Tips

• Don’t overcook the sweet potatoes—they should hold their shape.

• For extra crunch, add a bit more celery or pickles.

• Want it lighter? Swap part of the mayo for plain yogurt.