Our cold sweet potato salad recipe is so easy, and so unexpected. After all, most people think of white potatoes in potato salad. But sweet potatoes? Yes! This easy sweet potato salad recipe will distinguish you as a surprising, daring, and amazing chef at your next potluck. Your family will beg you to make it again and again. And you don’t have to tell them how much more healthful it is than regular potato salad, that will be our little secret. ;~)
Anyways, recently we got it into our head that it would be fun to make sweet potato salad, instead of that tired old regular potato salad. In addition to being really good for you, sweet potatoes are just so fun, so colorful, and so yummy! So we devised this recipe, and it’s as different and yummy as we’d imagined! (If you are as much of a fan of sweet potatoes as are we, you may also enjoy our super-easy oven-roasted caramelized sweet potatoes and our vegan chorizo sweet potato casserole!)
Preparing the potatoes for cold sweet potato salad
Now, of course, you will need to cook the sweet potatoes first, just as you would with regular (i.e. white) potatoes for regular potato salad. You can do this either by boiling them or baking them. While we prefer to bake them for a number of reasons (one primary one being that we’re lazy), you can definitely quarter or eight them and boil them. If you are going to boil them you can peel them first, or leave the skin on (we do the latter both for nutritional value and because, again, we’re lazy (are you detecting a theme here?)). Note that boiling will yield a firmer sweet potato than will baking, which is an upside of boiling them.
[Note: If you’re really pressed for time, you can also hop over to your local Whole Foods and pick up these prepeeled, precubed organic sweet potatoes.]
Our Easy Cold Sweet Potato Salad Recipe
Sweet Potato Salad
2 cups cubed, cooked sweet potatoes, chilled or at room temperature
1 Tablespoon vegan mayonnaise (we really like Follow Your Heart Vegenaise, which is now also available in organic and soy free versions!)
1 teaspoon apple cider vinegar
1 teaspoon brown mustard
1/2 teaspoon agave (optional)
1/4 teaspoon poppy seeds
Place the cubed, cooked sweet potatoes in a medium-sized bowl. If you are going to serve them right away you can put them in the bowl from which you are going to serve them.
Whisk the vegan mayonnaise, apple cider vinegar, mustard, poppy seeds and agave (if using) together in a small bowl until fully blended. Gently fold the sauce into the sweet potato cubes.
If not serving right away, store tightly covered in the refrigerator.
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Your Cubed Sweet Potatoes Should Look Like This
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