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Sweet Potato Salad With Herb Vinaigrette

Published: August 14, 2015 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 10 Minutes
Serves Serves 4
Sweet Potato Salad With Herb Vinaigrette
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Average Rating: 4.5 | Rated By: 4 users

This light sweet potato salad is deliciously flavoured with fresh herbs and garlic. Sweet potatoes are rich in vitamin A, fiber and are lower in calories and carbs than white potato. Serve as a side at barbecues or as a vegan main

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Ingredients

  • 2 large sweet potatoes, peel and cut into 3/4-inch cubes
  • 2 medium tomatoes cut into bite size pieces
  • ¼ cup (60 mL) apple cider vinegar
  • 2 Tbsp (30 mL) extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 Tbsp (15 mL) chopped fresh parsley
  • 1 Tbsp (15 mL) chopped fresh dill
  • 1 tsp (5 mL) agave nectar
  • ½ tsp (2.5 mL) GF smoked paprika or sweet paprika
  • Sea salt to taste

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    Instructions

  • Place sweet potatoes with a pinch of sea salt in water and cook for 8-10 minutes. It is important not to overcook the potatoes, check with a sharp knife to see if they are done. Drain and cool
  • While the potatoes are cooking whisk together apple cider vinegar, olive oil, garlic, parsley, dill, agave and paprika. Season with salt to taste, and then gently stir in tomatoes
  • Once the potatoes have cooled, transfer them to a serving bowl and carefully stir in the dressing with tomatoes. Cover and refrigerate for 2 hours. Stir just before serving


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