German-style Sweet Potato Salad

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Category : October, Recipes, Salads, Side Dishes

Sweet Potato SaladSweet potatoes can be prepared exactly as you would prepare regular white potatoes, though the flavor will be considerably different–richer and sweeter. In salads, as fries, mashed, sautéed, boiled, steamed, or however you choose to prepare them, sweet potatoes add a sweet earthy flavor to any dish.

I also use them in recipes just as I would squash or pumpkin. Their sweetness makes them ideal for desserts as well as savory dishes. The classic sweet potato pie is a good example. In the recipe below, I’ve used a favorite German potato salad recipe and adapted it to use sweet potatoes instead.

German-style Sweet Potato Salad
Prep time
Cook time
Total time
In this Sweet Potato Salad, I've used a favorite German potato salad recipe and adapted it to use sweet potatoes instead.
Recipe type: Salad
Cuisine: Pacific Northwest Locavore
Serves: 4
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  • 2 lbs. sweet potatoes (Broadleaf Farm, Everson)
  • 2 Tbsp hazelnut oil (Holmquist Hazelnut Orchards, Lynden)
  • 1 small onion, chopped (Full Bloom Farm, Lummi Island)
  • ¼ cup apple cider vinegar (BelleWood Acres, Lynden)
  • ½ cup water or chicken stock (homemade, chicken from Cedarville Farm, Everson)
  • ½ tsp fresh rosemary, finely minced (home garden, Lummi Island)
  • 2 tsp fresh chives, minced (Full Bloom Farm, Lummi Island)
  • (optional) 3 strips bacon (Farmer Ben's, Lynden)
  1. In a large saucepan or Dutch oven, start boiling enough water to cover the sweet potatoes. Add a generous amount of salt, as if you were cooking pasta.
  2. While the water comes to a boil, peel the sweet potatoes and cut into ½ inch cubes.
  3. Add the sweet potatoes to the boiling water, return to a boil, and continue cooking until potatoes are just fork tender, about 10-12 minutes. Do not overcook or your salad may be mushy.
  4. Remove from heat and drain the potatoes.
  5. In a skillet, heat the hazelnut oil over medium high heat. When oil is hot, add the chopped onion and sauté until just beginning to brown. (If you are using bacon in this recipe, you could cook the bacon first and then sauté the onions in the remaining bacon fat.
  6. In a mixing bowl, mix the cooked sweet potatoes, onions (and optional bacon), vinegar, water or chicken stock, and minced rosemary. Stir gently. until all liquid is absorbed.
  7. Salad tastes best if refrigerated overnight so flavors can blend well. You can reheat, if desired, or serve cold or at room temperature. Garnish with finely chopped chives.


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