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Sweet Potato Salad

Sweet Potato Salad

Give traditional potato salad a fresh spin with sweet potatoes, peppery arugula and a tangy-sweet dressing. This crowd-pleasing side dish is also versatile; you can add ingredients you prefer in potato salad, like bacon or green onions. Enjoy at room temperature or chilled.


12 servings

Prep Time

20 minutes

Total Time

40 minutes


  • 3large sweet potatoes (about 3 pounds), peeled and cut into 3/4-inch pieces
  • 4tablespoons extra-virgin olive oil, divided
  • 3/4teaspoon salt, divided
  • 1/4teaspoon ground pepper
  • 2tablespoons cider vinegar
  • 1tablespoon whole-grain mustard
  • 1/2teaspoon sugar
  • 2cups roughly chopped arugula


  1. Preheat oven to 425°F. Toss sweet potatoes, 2 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl. Divide the sweet potatoes among 2 rimmed baking sheets. Roast, stirring once halfway through, until the potatoes are softened and beginning to brown, 20 to 25 minutes. Let cool to room temperature.
  2. Meanwhile, whisk together vinegar, mustard, sugar, the remaining 2 tablespoons oil and the remaining 1/4 teaspoon salt in a large bowl. Add the roasted sweet potatoes and arugula; toss to coat.


Refrigerate salad for up to 2 days. Add arugula just before serving.

Nutrition Facts

Per serving (recipe makes 12 servings)

Calories 144.17kcal
Carbohydrate Total 23.17g
Total Sugars 4.99g
Added Sugars 1g
Fiber 3.47g
Total Fat 4.87g
Saturated Fat 0.68g
Mono Saturated Fat 4g
Cholesterol 0mg
Sodium 233.75mg
Protein 1.87g
Potassium 396.93mg
Calcium 39.83mg
Folate 15.72mcg
Iron 0.75mg
Trans Fatty Acid 55.3g
Vitamin A 16167.15IU
Vitamin C 3.22mg
Vitamin E 1mg
Phosphorus 0mg
Vitamin B3 1mg

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