Roasted Sweet Potato Salad — This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Roasted Sweet Potato Salad Recipe
I’ve never been a fan of traditional potato salad. Mushy, mayo-ey, too monotone white carby, and just not my thing.
But this sweet potato salad puts ‘potato salad’ in a whole new light. I love sweet potatoes, and there’s so many other goodies in this fast and easy recipe with Mexican-inspired flavors.
There’s texture and crunch from red peppers and green onions, black beans add heartiness, corn adds sweetness and juiciness, and there’s the fresh pop of cilantro. Feel free to work in avocado, red onion, or other favorites. You can even use this roasted sweet potato salad as a filling for enchiladas, tacos, or wraps.
Everything is tossed with a honey Dijon mustard sauce that’s sweet, tangy, and bright with a little bit of a kick from the cayenne I used, but it’s optional. It’s naturally gluten-free and if you use agave rather than honey it’s vegan.
The sweet potato salad can be served warm, at room temp, or chilled, and it gets better the day after making it because the flavors marry.
It’s a perfect clean-eating dinner and the leftovers work great in lunchboxes. It’ll be a favorite at your next picnic or potluck and since there’s no mayo it’s great for warmer months.
What’s in Sweet Potato Salad?
For this sweet potato salad recipe, you’ll need:
- Sweet potatoes
- Olive oil
- Salt and pepper
- Black beans
- Green onions
- Bell pepper
- Corn
- Fresh cilantro
- Honey
- Dijon mustard
- Lemon juice
- Cayenne pepper
How to Make Sweet Potato Salad
You’ll first need to roast the sweet potatoes (more on that in a moment), and while the sweet potatoes are roasting you should prep the rest of the ingredients. Add the black beans, green onions, red pepper, corn, and cilantro to a large bowl and set aside.
Then, whisk together the honey Dijon dressing in a separate bowl. Once roasted, add the sweet potatoes to the bowl with the veggies and toss everything together with the dressing. Taste the sweet potato salad and adjust seasonings as needed.
You can serve this roasted sweet potato warm, or let the flavors mingle in the fridge for a few hours before serving chilled.
How to Roast Sweet Potatoes for Salad
Don’t often roast sweet potatoes? Don’t worry, it’s really easy!
You’ll first need to preheat the oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the diced sweet potatoes in an even layer. Drizzle the potatoes with olive oil, season with salt and pepper, and bake until fork-tender and done.
Halfway through baking, flip potatoes to ensure even cooking. The exacct baking time will vary based on the size of your potatoes, and I recommend starting to check at 30 minutes for doneness.
Can I Use Another Type of Mustard in the Dressing?
Most likely, yes. I prefer Dijon mustard because it has a deeper flavor than your average yellow mustard, but you’re welcome to use whatever mustard you have on hand.
Can I Add in Other Veggies?
Of course! You can doctor up this roasted sweet potato salad however you see fit.
How Long Does Potato Salad Last?
This sweet potato potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.
Can Potato Salad Be Frozen?
No, I do not recommend freezing this sweet potato salad. I think some of the veggies would become grainy once frozen, and the salad’s texture would change overall after being thawed.
Tips for Making Sweet Potato Potato Salad
It’s important that you cut the sweet potatoes into roughly the same size chunks, otherwise your sweet potatoes will cook at an uneven rate. Obviously, each piece won’t be exactly the same size, but do your best!
For a slightly different take on this sweet potato salad, you can use lime juice in the dressing instead of lemon juice. It’s a subtle change, but it does make a difference!
I used frozen, thawed corn in my sweet potato salad, but if you have fresh sweet corn on hand definitely use that instead. You can cut the sweet corn off the cob and you don’t even have to cook it. It’s incredibly sweet and juicy straight off the cob.
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Roasted Sweet Potato Salad
This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Ingredients
- 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 (use the white and green)
- 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)
Honey Dijon Dressing
- 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
- pinch cayenne pepper, optional and to taste
Instructions
- 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 medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, 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.
Notes
Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 453Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1133mgCarbohydrates: 71gFiber: 15gSugar: 21gProtein: 13g
More Potato Side Dishes:
Bacon Potato Salad — This no mayo Potato Salad with Bacon is ready in just 30 minutes! It’s a vinegar potato salad the whole family will love.
Pink and Purple Potato Salad — Move over, boring potato salad! Have this PRETTY one made with purple potatoes instead!! NO MAYO makes it healthier and perfect for picnics, parties, potlucks and events!!
Honey Butter Smashed Sweet Potatoes — Soft, tender potatoes with crispy skin and the most HEAVENLY melted honey butter on top!! EASY comfort food that’s a perfect side dish anytime!!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip — The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Pamesan and Herb Roasted Potatoes — These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!
Roasted Sweet Potato and Apple Casserole — A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping!
Crispy Parmesan Ranch Potatoes — The BEST roasted potatoes you’ll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY Parmesan breadcrumb topping!
This has become a family favorite for more than a year!! I made this for my husband who was immediately enthralled with it. We eat it hot or cold and we love it as a breakfast hash with fried eggs or poached eggs on top.
Thanks for the 5 star review and that this has become a family favorite!
This is a lovely salad. I made it as written and my guests liked it a lot. I think I’d replace the green onions with red onion next time, but it is great as is. I served this as a side with Cubano sandwiches. I had some left over, so in the morning I sautéed some chopped ham and red onion and added the leftovers to make a hash. Then added over easy eggs on top. Delicious! Thanks for this recipe, so healthy and beautiful!
Thanks for the 5 star review and glad it was lovely! And yes, very easy to customize and improvise with as you did which is great!
I am so happy I found this recipe! I was looking to make something new to go with quesadillas tonight. (Quarantine cooking = always looking for new recipes.) I had all the ingredients on hand so that made it super easy. It is delicious! I followed your recipe, the only exception was to use maple syrup instead of honey – and I doubled it. Next time I might try it with lime juice instead of lemon – just for fun – since I love lime too! I will definitely be making this again. Thanks, Averie!!
Thanks for the 5 star review and glad you’ll be making this again! And yes, lime for lemon, maple for honey, it’s a very flexible recipe and you can experiment with it.
This is absolutely delicious! Made it for us, and then again for company, and the gentleman is still talking about it! I serve it as a side dish, but then eat it leftover for lunch. Delicious and nutritious. Thank you!
Thanks for the 5 star review and glad it turned out deliciously for you and that you’ve made it a couple times!
This salad was delicious, although two jumbo sweet potatoes weighs more like 2.5 pounds. I found that 1.25 pounds was not enough – next time I’ll definitely double to 2.5 pounds.
I personally use about 1 1/4 pounds (maybe my grocery store’s potatoes are smaller than yours) and that’s fine but of course add more potatoes if you like. Glad it was delicious!
I made this gorgeous salad two days ago – truly delicious! However I think there may be a mistake in the recipe, as TWO jumbo sweet potatoes weigh more like 2.5 pounds, and I feel like the salad I made definitely needed more than the 1.25 pounds that I used. Increase the weight of sweet potato in the recipe, and I’d give it 5 stars instead of 4 :)
The honey-mustard dressing is divine! But if I’m ever in a rush or don’t have the ingredients, a good quality shop bought honey mustard dressing would do the trick too!
I made this recipe for a family cookout & it was a hit. Everyone kept asking me for the recipe.
Thanks for the 5 star review and glad this was a hit at your family cookout and people kept asking for the recipe!
This is a fabulous alternative to regular potato salad. Having family members who eat gluten free….this is the picnic request I’m always asked to make. Very tasty.
Thanks for the 5 star review and glad this is always requested for your events!
The honey mustard dressing so delicious. Love this salad!!
Thanks for the 5 star review and glad you love it!
My new favorite salad!!!!! I used sweet potato but looks like you used yams. I roasted them until just golden, used tri-color bells but everything else the same. My husbands poker pals devoured this. I have to make it again so I can get some! Very easy and super super good.
Thanks for the 5 star review and glad it’s your new favorite salad – as well as your husband’s and his friend’s!
Yum! Works as a vego meal or a side with meat
Thanks for the 5 star review and agreed – works either way!
Was looking for a recipe to use ingredients I had on hand instead of going to the grocery store. Luckily I had everything I needed for this. It is delicious. Will definitely make again. Just wish I could Pin this though..
Thanks for the five star review and I’m glad you had everything on hand!
You can pin easily…there are buttons on all the top left hand corners of every photo if you hover over it with your mouse.
I made your delicious sweet potato salad and it was a hit with my family and friends. Thanks
Thanks for the five star review and I’m glad this was a hit with your family and friends!
I just made your sweet potato salad, and it’s incredible! I followed your instructions to the letter (I used lime juice instead of lemon, because I love lime with my southwest flavors!), and can’t wait to eat this in my lunches this week!
Thanks for the 5 star review and glad this will be great for your lunches!
This is a MASSIVE hit with my husband, and I love it, too. My sister-in-law asked it had wasabi in it – and I agree with her, that’s the overall flavour going on here! My teens asked me to tone down the spice a bit, but…nope, I’m loving it too much, and I think I’ll keep it just as is. I just joined Weight Watchers, and used this as a side dish yesterday and would say it was eight servings, about 3/4 cups each, and that made it just 2 points. It is FULL of fantastic flavour, and it’s very unique. I loved it.
Thanks for the 5 star review and glad it’s a massive hit! Agreed, it’s unique and that’s what I love about it!
I made this recently with a few minor variations (using vidalia vs. green onions and dried cherries vs corn). It was delicious. I especially like the dressing and will make it again. Thanks!
Thanks for the 5 star review and glad you enjoy this salad and will make the dressing again, too!
I’ve made this so many times – it’s always a hit and a crowd favourite!
Thanks for the 5 star review and glad you love this salad!
Just made your recipe tonight! It was a hit. I didn’t have any green onions, but roasted onions with the sweet potatoes, and made this a warm dish served over quinoa. We recently started eating more vegan meals and this made a great dinner.
Thanks for posting!
Glad this was a successful vegan dinner for you guys!
I made this recipe for a large group of people and had concerns about it’s acceptance, but it went over so well. I have been asked to share the recipe! I didn’t peel the sweet potatoes, but did scrub them well and trimmed them as needed. I was very pleased at the result and the acceptance of this unusual dish. I had several people who liked that it was gluten free and a few said it would be a good vegan meal.
Thanks for the 5 star review and glad it was a hit with everyone!
This was delicious! I skipped the black beans and cilantro (didn’t have any), and used roasted corn, and wow! So tasty and easy! Thank you, Averie! I can’t wait to bring this to summer picnics.
Thanks for the 5 star review and glad it was a success and that you’ll bring to summer picnics!
Tried the sweet potato salad. Great flavor and texture combination. I was out of Cilantro so I used fresh flat leaf parsley. I also added smoked paprika which was a great addition. The sweet potatoesand the smokiness of the paprika really work well together. My husband loved it too!
Thanks for the 5 star review and glad the parsley worked out just fine. Smoked paprika would be awesome here, I would imagine!
Absolutely loved this recipe!! My thirteen year old asked for more!! Home run! Thanks for sharing!
Thanks for the 5 star rating and glad you and your 13 yr old loved it!
Made this recipe last night – loved it!
Thanks for the 5 star rating and glad you loved it!
Hi Averie,
I thought I had some leftover coriander when I started making this, but turns out I didn’t! So I subbed fresh basil and added 1/2 tsp of homemade chipotle seasonings. YUM , so fresh!
Thanks so much for sharing the recipe :)
Sounds like a delicious twist and glad it worked out great!
My husband is a diabetic but I would love to make the roasted sweet potato salad. Could you please tell me what I could use instead of the honey in the dressing? My husband has sweet potato instead of white potato do I would love to make this salad for him.
I have only made the recipe as written and really can’t give advice if you deviate. Good luck!
I made the recipe as stated and it was very good, but it needed a bit more “oomph” for my tastes. I added a bit of lime juice and a sprinkle of cumin and it really brought everything together.
I mentioned in the recipe that you can use lime or lemon juice and I used cayenne pepper which gave it enough oomph for me but I can see how cumin could be great as well. Glad you enjoyed it.
Hi Averie,
Let me start by saying your food blog filled with so many beautiful recipes that look so easy. I am finally able to post a comment about this dish, even though I made it weeks ago. I made this recipe for two different families that have lost a loved one and they both absolutely loved it. This is a beautiful healthy salad. It is delicious!!! All of ingredients go so well together. The only thing I did differently was as far as the salad dressing , I just use 1 tablespoon of all of the wet ingredients and that seemed to coat it well. I also use coconut oil and organic corn and organic sweet potatoes being I am a vegan. My friends wanted the recipe so I gave them the name of your blog so they could look at all the other beautiful recipes as well.
I am a vegan so I made sure that my sweet potatoes were organic and my corn as well. I also cut up and avocado and put it in a separate container so that if the salad was kept overnight at my friends house they wouldn’t have a soggy brown avocado mixed in with tha I also cut up and avocado and put it in a separate container so that they did not get mushy and turn brown. I would definitely give this recipe five stars. Thank you so much for sharing this. I am in Dallas this weekend visiting my sister and I’m going to make it for us for supper tonight. She can’t wait to try. This will be a recipe that I will make probably at least two times a month if not more because it is that good.
And for the woman who was apprehensive about cutting the sweet potato, I think you either had a video of how to cut it or you had directions how to cut it. I think that was you?
Also one thing I just wanted to say as a side note, is that I think all food bloggers should have a place for comments and a place only for reviews. Too many people instead of writing a review comment about how good A recipe looks and then people who want to make it are having to read through every comment to see if it’s a review. Just a thought. Thanks again for your blog I absolutely love it. Keep up the good work Averie.
I’m so glad that you love the recipe and that you will continue to make it often! Setting up a separate place to comment as a review versus just comment to comment would be something I would need to take up with my web designer at some point in the future. Happy holidays!
Want to make this but always struggle cutting sweet potatoes!
Just take your time, you’ll be fine.
This is an awesome salad. It is full of flavor and looks wonderful with the variety of colors and textures. This is far better than a potato salad doused with mayonnaise!
I agree with everything you said! Glad you love it so much!
Added some wheatberries and a seranno pepper and it’s been my lunch all week long – delicious! With half an avocado on top too? Mmm. Thanks so much for posting, I really appreciate it.
Thanks for trying the recipe and I’m glad it came out great for you! I love wheatberries and the avo on top sounds perfect!
I’m so in love with this salad! I made a batch to go with lentil sloppy joes on a night we were having some family over for dinner. Everyone loved it and there were barely enough leftovers to enjoy the next day. I served it with some sliced avocado, which complimented it nicely. I’ll be making another batch very soon! Thanks!
Thanks for trying the recipe and I’m glad it came out great for you! Sliced avocado sounds wonderful and glad you’ll be making it again!
This sounds great! And I’m excited to make it, but just wanted to note it’s not “clean eating” as it contains legumes and corn. But it is a good alternative to most potato salads.
Legumes and corn are a whole lot cleaner than DingDongs and Twinkies! It’s all perspective :) Enjoy the salad!
Reba, I was just looking at the reviews for this salad tonight. I read your comment that this beautiful dish was not “clean eating” because it contains legumes and corn. I honestly had to laugh and wonder why you would think legumes are not clean living. I am a vegan and legumes are a huge part of my diet. I will tell you since I began to eat more legumes in place of meat and dairy that my health has never been better. I am 50 years young and take no medications that I once had to take. I actually eat corn as well. Corn can be a vegetable, grain, or fruit depending on when it is harvested. I eat organic corn on the cob and popcorn. I think both of these items are considered “clean eating” by most. Also, legumes and sweet potatoes are both on the top 12 lowering cholesterol food list. I am not criticising, I am just making sure that what you said will not mislead others.
Thanks for your thoughts, Kim, and I agree that legumes are pretty darn clean. They are definitely cleaner than lots of other things out there, that’s for sure! Glad you are feeling healthy and amazing!
This was delicious! I never would have thought about combining these ingredients and I almost didn’t make it because I’m not a huge fan of mustard. I’m so glad I tried it!! The flavors are great and the crunchiness of the peppers and corn (I used fresh since it’s in season) were a great balance to the texture of the sweet potato and black beans. It was a hit at the BBQ I brought it to and I’ve already made my second batch this week!
Thanks for trying the recipe and I’m glad it came out great for you! And so awesome that you’re on your 2nd batch this week and on top of that, you almost didn’t make it. Glad you gave it a try! :)
I made this tonight and it was really good! It was light and hit the spot!! I didn’t do full 2 tablespoons of each just because I didn’t cook as many sweet potatoes and since I put too much olive oil on my sweet potatoes, I didn’t add any extra in. ;) Thanks Averie!!!!
Thanks for trying the recipe and I’m glad it came out great for you! It’s a pretty flexible recipe and glad it hit the spot for you!
This is so delicious! Do you have any idea the caloric count for this?
I don’t but there are online calculators to help you with that. See item 4. https://www.averiecooks.com/faq
Love…love….love!!!! am eating right now! So glad I found this recipe and your website!!!!! You are my new favorite :)
Thanks for trying the recipe and I’m glad it came out great for you! And that I’m your new fave website!
We love sweet potatoes! I really do feel like eating that right now!!!
I JUST made this and let me tell you, it’s DELICIOUS!!!! I cut back the oil a bit, and it was perfect!! Thank you!
Thanks for trying the recipe and glad it came out great for you!
I made this last night this was delicious oh my god oh my God again.
Thanks for trying the recipe and I’m glad it came out great for you!
We love sweet potatoes! Healthy, yummy salad and not a lettuce leaf in sight. Great flavour………… but for us without the cilantro. Still packs a punch.
I will definitely try this! Thanks for sharing.
Just made this tonight. SO GOOD! Healthy too! THANK YOU!
Thanks for trying the recipe and glad it came out great for you! I love this salad too and yes, it’s healthy!
This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!. thanks for the article
I don’t ever say OMG, but OMG! I just made this and never want to eat anything else ever again! … still delicious! Thanks!
Thanks for trying the recipe and I’m glad it came out great for you!
OMG!! are those Potatoes.. they look so delicous.. thanks for the article
I really enjoyed this recipe with sliced avocado and rye toast on the side–that bulked it up enough for my whole family (3 tall, fit folks). It has great flavour without the cayenne and I put a lot less cilantro in it since my dad doesn’t like cilantro (he noticed it, but didn’t mind)… still delicious! Thanks!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it fed your whole family!
Honey mustard and cilantro sounds like an awesome and tasty combo. (Really, cilantro will improve anything, amirite?)
This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!.
it really good and interesting.
I still have to try
Just made this! Love love it. Used more cilantro and green onion , left out the cayenne pepper. So awesome
Thanks for trying the recipe and I’m glad it came out great for you! I love cilantro and can never have too much :)
I don’t ever say OMG, but OMG! I just made this and never want to eat anything else ever again!
I felt the same way about it and pretty much took down the majority of the batch, myself :) Glad you love it, too!
So, so good. I made it Saturday evening and my whole family liked it, even my 18 month old gobbled it up. I think I’ll add some avocado and crumbled bacon next time. Because you can’t go wrong with avocado and/or bacon.
Thanks for trying the recipe and I’m glad it came out great for you! You can’t go wrong with nearly any add-in for this salad, too! Your ideas sound great for next time!
I can totally get on board with this. Normally I can’t even look at potato salad, but this one? I want to stare at it for days!
Now THAT is a gorgeous potato salad. The colors just pop! Not to mention I bet it tastes amazing and sounds so healthy. I never thought to make a sweet potato salad. Pinning!
Thanks for the compliments and the pin!
I’ve totally been contemplating making a sweet potato salad, and now I am definitely doing it. This looks delicious, and I LOVE the idea of using it as a taco filling. Yum.
If you try it, LMK!
I am a fan of both, white and sweet potatoes, but OMG I haven’t had sweet potatoes in forever, maybe in 6 months, no idea how I have survived, but now I feel like I must have them asap, love the colors and delicious flavors in this recipe!
I think they tend to be more of a fall/winter thing than spring/summer but they are so good year round!
I really only like sweet potatoes in a cold salad for some reason. But most of the time, they are doused in nasty mayo. Honey mustard and cilantro sounds like an awesome and tasty combo. (Really, cilantro will improve anything, amirite?)
THere’s just something about the combination of sweet potatoes and black beans that is just delicious. Chili, breakfast burritos, black bean salsa on top of cold roasted sweet potatoes.
Everytime I read your blog i get hungry.
This whole dish was just SO GOOD. I had to restrain myself every time I opened the fridge and saw the leftovers. The beans + sweet potatoes are such a great combo (yes to cilantro!) and the corn and then the vinaigrette it was all tossed in…you would looooove this!
“Potato salad” is typically a repellent phrase to me because I have a problem with VM (“Visible mayo”). This version, however, looks a lot more colorful and flavorful than the classic version, plus, the mellow flavor of sweet potatoes seems like it would have a great taste as well as superior flavor. Thank you for a great recipe and idea!
Sweet potato overweighes over others in food decor and mixed salad because of its bright orange color. It looks yummy and appetizing. I will choose this for my lunch as the nutrient and protein is quite high. It will fit my lunch the most. Thanks for your sharing and clear instruction.
I love ‘a repellent phrase’ and VM….LOL
Definitely the best potato salad I’ve ever had and you’re safe on the mayo :)
Oh man, this looks incredible!
Paige
http://thehappyflammily.com
This sweet potato salad looks fabulous. I love me my regular potato salad (sans mayo, though), but I’m open to delicious alternatives like this one.
I love all potato salads. And this sweet potato version is GENIUS. Sorry I haven’t commented much, been a crazy summer. Just wanted to stop by and say I hope you’re doing well :) PINNED!!!
No need to apologize!! I am the same and have scaled back, too :) Not enough hours in the day! Thanks for pinning and hope the rest of your summer slows down so you can savor it before it ends!
I love sweet potatoes!
I must try this–what a great twist on potato salad! Much more colorful and dressed with a vinaigrette instead of mayo. This is the kind of potato salad I could make on a regular basis and would go well with several of your fish and chicken recipes…I’m already thinking about which one to make!
Paula you would lovvve this potato salad based on what I know about you. The flavors with the cilantro, beans, corn, the vinaigrette, soooo good. You don’t even need a fish or chicken dish :) but of course go ahead! LMK what you pair it with or if you try it!
Time got away from me yesterday so I ended up making this after dinner. I think the potatoes soaked up more of the vinaigrette overnight–I liked it straight out of the fridge today. Jon also prefers (and appreciates) healthier versions of his favorite foods so this was a hit for him too!
I loved how the vinaigrette soaked in more overnight, too! So glad you guys enjoyed this and straight outta the fridge for lunch is always a winner :)