Roasted Sweet Potato Salad

I have already expressed my love for diced baked sweet potatoes. When I found this recipe on Instagram I tagged my sister because I thought she would like it. I also added it to my virtual menu ideas list but hadn’t made it yet. On Monday I got an email from my sister saying that she had tried “it was DELICIOUS” (the all caps are from her!).

Roasted Sweet Potato Salad

It just so happened that we had been invited to a dinner at our neighbors house the next night and I needed something to bring. Hello this!

Side note about the dinner: some Navy Seals live across the street from us and 2 of them are going on deployment to South Africa next month. They hosted a Halloween, Thanksgiving, Christmas and New Years event since they won’t be back until after the first of the year. The event was complete with:

  • Halloween candy bowls which included mini airplane liquor bottles. I joked that Hudson wasn’t allowed to treat or treat at their house!
  • a full on Thanksgiving dinner with turkey, ham and all the sides
  • Christmas garland, lights, Christmas music playing and Elf on the Shelf AND
  • New Years party hats and champagne

Such a fun idea to also do with family or friends that you can’t spend every holiday with.

Roasted Sweet Potato Salad

Since I have all of the ingredients and only got a small bite yesterday, I think I’m going to make more for dinner!

Roasted Sweet Potato Salad

  • about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • one 15-ounce can black beans, drained and rinsed
  • 3 green onions, trimmed and thinly sliced (or sub 2-3 tablespoons of chopped chives)
  • 1 medium red bell pepper, seeded and diced small
  • 1 cup corn (I use frozen that I allowed to thaw)
  • 1/2 cup cilantro leaves, minced (about half of 1 bunch)
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice (lime juice may be substituted)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste

Method

  • Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
  • To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
  • To a large measuring cup or small bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste and whisk to combine; set aside.
  • After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks and serve.
  • Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge.

Recipe from Averie Cooks

Dill Potato Salad

My sister Angela told me I should try this recipe. She made it for her family and she said that her husband, Troy, went on and on about how good it was. Since Travis loves potato salad in general AND because I have 4 pots of dill growing on my back patio, I knew I had to make it.

dill potato salad

We served it up with corn on the cob and seared Atlantic salmon.

dill potato salad and crabs

Travis also had a few steamed blue crabs with his dinner. He caught them with our crab pots right in the backyard. I was having a “pregnancy moment” and didn’t feel like getting my hands dirty and stinky with crab. I normally love them!

blue crabs caught in Lynnhaven Inlet

At first I was only going to link to the recipe for the potato salad but then I remembered that I not only cut the recipe in half but I also added eggs. Here’s what I put in mine:

Dill Potato Salad

  • 1 1/2 pounds small white/red/purple potatoes, cut in half or quarters depending on size
  • 2 large eggs
  • 1/2 cup Vegenaise (or mayonnaise)
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh dill
  • Kosher salt
  • Freshly ground black pepper
  • 2 stalks chopped celery
  • 1/4 cup chopped red onion

Method

Place the potatoes, eggs and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for about 10 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander, then place the potatoes back in the pot leaving the eggs in the colander. Rinse the eggs with cold water and allow to cool while you prep the rest of the salad.

In a medium bowl, whisk together the Vegenaise, Dijon mustard, dill, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Add the potatoes and diced, hard boiled eggs. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Recipe adapted from Ina Garten