Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard


  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)


Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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    Sturbridge, MA 01566