Side Dishes

September 11, 2022

Sweet Potato Salad

This potato salad is delicious. It’s not your typical potato salad, which is mayonnaise-based. This recipe has a light and fresh herb vinaigrette. The sweet potatoes are roasted and then tossed with onions, mint, blueberries, and the dressing. It’s a light and fresh summer spin on a salad that is typically heavy. I tested this recipe out by bringing it to my friend’s home and they loved it. Bring this to your next summer potluck or bbq and it will definitely be a hit.

Sweet Potato Salad

This is not your typical potato salad; it's made with Japanese sweet potatoes, an herb vinaigrette, and blueberries. It's Whole30 and Paleo compatible.




Sweet Potato Salad

  • 4 medium Japanese sweet potatoes, cut into 1-inch dice (about 3 lbs)
  • 3/4 C blueberries
  • 2 tsp minced fresh mint
  • 1/3 C red onion, small dice
  • 2 green onions, thinly sliced
  • 2 T avocado oil
  • 1/2 tsp sea salt

Herb Vinaigrette

  • 1 C avocado oil
  • 1/4 C champagne vinegar
  • 1 T coconut aminos
  • 1 tsp stone-ground mustard
  • 1/4 C cilantro
  • 1/4 C parsley
  • 1 tsp sea salt
  • 2 garlic cloves, minced
  • 2 dates

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the diced sweet potatoes with avocado oil and 1/2 teaspoon of sea salt. Spread the potatoes in a single layer on the sheet pan and place them in the oven. Bake for 30-40 minutes- the potatoes should be tender, but not browned. Once cooked, let your potatoes cool completely.
  2. Soak your dates in boiling water for 10-15 minutes.
  3. In a high-speed blender or large jar that fits an immersion blender, add all the ingredients for the dressing. Blend until the ingredients are pureed and the dressing is emulsified.
  4. In a medium bowl add the cooled sweet potatoes, blueberries, mint, red onion, and green onion. Toss everything together.
  5. Pour 3/4 cup of the vinaigrette over the salad and mix until the dressing is evenly distributed.
  6. Serve immediately or store in an airtight container in the refrigerator. If serving later, add a little more vinaigrette before serving.


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