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Sweet Potato Salad
This dairy-free, vegan sweet potato salad uses vegan mayo and is loaded with veggies and add-ins for a BBQ, potluck, and picnic side dish that’s creamy, sweet, savory, crunchy, and ready to impress!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Lunch
Cuisine:
American
Diet:
Vegan
Servings:
10
servings
Calories:
322
kcal
Author:
David Sterkel
Equipment
My favorite knives
Measuring Cups
Measuring spoons
Large bowl
Ingredients
2
medium
sweet potatoes, chopped to bite-size pieces
3-4
pounds
of red or purple potatoes, chopped into bite-size pieces
1
cup
of vegan mayo
2-3
Tablespoons
of sugar
1
Tablespoon
of apple cider vinegar
1
teaspoon
of mustard
2
cups
of celery, chopped
1
large
red onion minced
1
cup
of chopped dill pickles
1
jar
of capers
drained
1
jar
of pimentos
drained
1
Tablespoon
of garlic
1
cup
of sliced olives
1
bunch
of green onion, chopped
Salt and pepper to taste
Instructions
Boil the potatoes until tender, about 8 to 10 minutes.
Mix the vegan mayo, sugar, vinegar, and mustard in a small bowl. Feel free to add more sugar to achieve the sweetness you like.
Mix all the ingredients in a large bowl and allow to sit for 3-4 hours or overnight.
Notes
Don’t skip the resting:
This will allow all the flavors to meld and become cohesive, so it doesn’t taste too much of any specific element.
Adjust the sweetness:
You can increase, reduce, or even eliminate the sugar entirely.
Chop the potatoes evenly
: That way, they’ll cook evenly, too.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
540
mg
|
Potassium:
888
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
6917
IU
|
Vitamin C:
25
mg
|
Calcium:
55
mg
|
Iron:
2
mg