This Roasted Sweet Potato Salad makes a nice change from the regular creamy white potato salad. Chunks of crispy roasted sweet potato, mixed with sweetcorn, chickpeas, peppers and tomatoes, all brought together in a simple dressing. Sweet and savoury mixed together - a must at your next BBQ.
We love a potato salad, and it's always our go-to side dish for a BBQ, but the usual mayo laden potato salad using white potatoes can get a little bit boring.
This is far more nutrient dense and colourful. It's easy to adapt with different vegetables, so you could make it a different way every time. Creamy potatoes and plenty of crunch from the vegetables.
For more potato salad recipe, take a look at our High Protein Potato Salad, No Mayo Potato Salad, Mustard Potato Salad or our Mediterranean Potato Salad.
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Why You Will Love It
- A delicious BBQ side
- Can be made in advance
- A new way to enjoy sweet potato
- Easy to adapt
- Can be made vegan
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Sweet potatoes - we cut ours into about 1 inch cubes. The most important thing is that they are all cut to the same size, so that they cook at the same rate. You can peel the potatoes, or save time and keep the skin on.
- Sweetcorn - this adds lots of colour to the dish. You could use canned or frozen, or even leftovers from our Grilled Corn or Air Fryer Corn.
- Bell pepper - We used green and red peppers for a mixture of colour, but you can use any colour bell pepper.
- Roasted red pepper - Add a burst of flavour with some roasted red pepper. You can roast your own, or you can use a jar of ready roasted peppers.
- Chickpeas - This is a great way to add a protein to the salad. We used a can of chickpeas, but you could soak them and cook them yourself. Chickpeas can be swapped for butter beans or black beans.
- Feta cheese - This adds lots of creaminess and goes really well with the creaminess of the sweet potatoes. Feta can be swapped for parmesan shavings if you prefer.
- Sun-dried tomatoes - This adds a real burst of flavour to the sweet potato salad. Add a little bit of oil from the jar too.
- Dressing - Our dressing is made up of olive oil, lemon juice, red wine vinegar, honey and mustard). But you can use your favourite store bought dressing if you prefer.
Other Vegetables to Add
As well as the sweet potato, this salad also has sweetcorn, peppers and tomatoes, and some chickpeas. You could include some celery, cucumber or even small florets of raw broccoli. Or how about adding some nice roasted vegetables, such as courgette (zucchini) or aubergine (eggplant).
If you want some extra creaminess, then chunks of avocado are really nice in this. When it comes to beans, we have used chickpeas, but you could use any beans. This is cook with cannellini beans, pinto beans and black beans.
How to Make Sweet Potato Salad - Step by Step
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5
One: Mix the sweet potato and olive oil together on a baking sheet. Put in the oven for 40 minutes, stirring half way. Remove from the oven and allow to cool.
Two: Mix the dressing ingredients together.
Three: Put the rest of the ingredients into a bowl.
Four: Add the cooked sweet potato, the dressing and mix well. Top with crumbled feta.
Easy Salad Dressing
Whilst potato salad usually has a mayo based creamy dressing, we have used a vinaigrette. A delicious balance of olive oil, red wine vinegar, honey, lemon juice and mustard.
You could swap this for mayo, creme fraiche, yogurt or sour cream of course if you prefer a creamy dressing.
Serving Suggestions
This can be served slightly warm (when the potatoes have just come out of the oven), or completely cooled and out of the fridge.
This is a great side dish for almost any meal, be it at a barbecue, for a party or just on the side of your main meal. Some of our recent recipes that will suit this potato salad include: Honey and Lime Chicken, Peri Peri Chicken, Eggplant Parmesan, Loaded Tuna Sandwich or Chicken Kiev.
Extra Tips
- Make sure that you cut the sweet potato chunks the same size, so that they cook evenly.
- If you prefer creamy potato salad, you could use mayo instead of the dressing.
- Feel free to swap the chickpeas for black beans or butter beans.
- To make this vegan, swap the honey for maple syrup and leave off the feta.
- Any leftovers of this are great in tacos, burritos or wraps.
- Add some extra flavour by topping with fresh herbs. Coriander, dill or chives would work well.
- Add some heat by adding a pinch of cayenne into the dressing.
- If you are going to make this in advance, don't add the dressing until just before serving.
- You could give this a green boost by stirring through some spinach or rocket lettuce (arugula).
- A little bit of cooked chopped bacon gives this loads of extra flavour.
- Add some extra sweetness with some dried cherries or cranberries.
- Some chopped nuts and seeds finish this salad off nicely.
Frequently Asked Questions
All the basic ingredients that go into making this delicious salad are actually already vegan. However, we have used honey in the dressing and then topped it with feta. To make it vegan, simply swap the honey for maple syrup (do this if serving to kids aged under one too) and then leave out the feta, or use a vegan alternative.
This potato salad should be stored in an airtight container and kept in the fridge, where if will keep well for 3-5 days. You can use the leftovers as a filling for tacos, burritos and wraps.
How to store potato salad
This potato salad should be stored in an airtight container and kept in the fridge, where if will keep well for 3-5 days. You can use the leftovers as a filling for tacos, burritos and wraps.
We wouldn't recommend freezing this once it is all mixed together, as certain ingredients (the feta and dressing) will form ice crystals and will cause splitting when defrosted. You can, of course, freeze the cooked sweet potato if you wish. Once it is cooled, spread it out on a baking sheet and pot in the freezer until frozen. Once frozen, transfer to an airtight container and it will keep for up to 3 months. When you want to use it, defrost in the fridge.
More Sweet Potato Recipes
If you’ve tried this sweet potato salad recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Sweet Potato Salad
Ingredients
Roasted sweet potato
- 2 large (3.5 cups) Sweet potato - peeled and chopped in to chunks
- 2 tablespoon Olive oil
- 1 pinch Sea salt and ground black pepper
Salad
- 100 g (1 cups) Sweetcorn
- 1 Green bell pepper - diced
- 1 Roasted red peppers - diced
- 240 g (1.5 cups) Chickpeas - canned, drained
- 6 Sun-dried tomatoes - chopped
Dressing
- 2 tablespoon Olive oil
- 0.5 Lemon - (juice only)
- 1 tablespoon Red wine vinegar
- 1 tablespoon Honey or maple syrup
- 2 tablespoon Dijon mustard
To serve
- 50 g (0.33 cups) Feta - crumbled
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Mix 2 large Sweet potato and 2 tablespoon Olive oil together on a baking sheet. Put into the oven for 40 minutes, stirring half way. Remove from the oven and allow to cool.
- Mix together 2 tablespoon Olive oil, juice of 0.5 Lemon, 1 tablespoon Red wine vinegar, 1 tablespoon Honey or maple syrup 2 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper. This is your dressing.
- Add the sweet potato to a bowl with 100 g Sweetcorn, 1 Green bell pepper, 1 Roasted red peppers, 240 g Chickpeas and 6 Sun-dried tomatoes Pour over the dressing and mix well.
- Serve, topped with 50 g Feta.
Recipe Tips
- Make sure that you cut the sweet potato chunks the same size, so that they cook evenly.
- If you prefer creamy potato salad, you could use mayo instead of the dressing.
- Feel free to swap the chickpeas for black beans or butter beans.
- To make this vegan, swap the honey for maple syrup and leave off the feta.
- Any leftovers of this are great in tacos, burritos or wraps.
- It can be served slightly warm (when the potatoes have just come out of the oven), or completely cooled and out of the fridge.
- Add some extra flavour by topping with fresh herbs. Coriander, dill or chives would work well.
- Add some heat by adding a pinch of cayenne in to the dressing.
- If you are going to make this in advance, don't add the dressing until just before serving.
- You could give this a green boost by stirring through some spinach or rocket lettuce (arugula).
- A little bit of cooked chopped bacon gives this loads of extra flavour.
- Add some extra sweetness with some dried cherries or cranberries.
- Some chopped nuts and seeds finish this salad off nicely.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Pamela says
I had tried many things with sweet potato, but not a salad. I am loving it as it looks Yummy and Colorful, I would also like to add some Broccoli into this.
Nicole @ Foodie Loves Fitness says
Yum, this is my kind of potato salad! I like the sound of this dressing too.
Laura Hartley says
I love bright coloured salads for a summer lunch and sweet potatoes are my favourite! Never thought of putting them in a salad so will have to try this out one day :)
Rach @ This Italian Family says
I love the idea of using sweet potatoes in potato salad! I've never tried that before!
Kelly says
The weather is finally nice around here and this roasted salad looks perfect for all the summer parties going on. It looks gorgeous with all the bright colors!
Louise Milner says
The weather was a bit crap here bank holiday weekend, but I am hoping to make this next weekend. Would it work with a mix of potatoes too?
Sharon says
We made this at the weekend and it was beautiful. I wish I had of made more, because all of our guests devoured it. I passed on the recipe to them all too. Thanks again!