Sweet Potato Salad

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Instead of a heavy mayonnaise dressing, we’ve lightened up potato salad by using our Blue Menu California Dressing. We’ve also used nutritious sweet potatoes, with high amounts of Vitamins A and C and antioxidant beta carotene.

Tags: Easy, One Hour, Side Dishes, Salads, Vegetables, Baking, Holiday Insider’s Report 2011, President's Choice Blue Menu, Low Fat, Vegetarian
Serves: 8
Skill level: Easy
Prep time: 20  minutes
Cooking time: 40  minutes
Total: 60  minutes

Additional Information


4 sweet potatoes (about 3 lb/1.5 kg), peeled
2 tbsp (25 mL) PC 100% Pure Safflower Oil
3 celery stalks, thinly sliced
1 small red onion, diced
1/2 cup (125 mL) PC Blue Menu California Dressing
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper


    1. Preheat oven to 400°F (200°C).
    2. Cut sweet potatoes into 3/4-inch (2 cm) cubes. Place in bowl. Add oil; toss to coat. Place in single layer on rimmed baking sheet. Bake in centre of oven for 25 to 30 minutes or until tender when pierced with tip of sharp knife. Cool for 5 minutes.
    3. In large bowl, toss warm potatoes, celery, onion, dressing, salt and pepper. Serve warm or at room temperature.



Chef's Tips

Red onions are milder than yellow cooking onions, and are a good choice for use raw in a salad. Substitute a sweet onion, such as Vidalia, if you prefer.

Nutritional Information

Calories 150 Cal
Fat 4 g
Sodium 290 mg
Carbohydrate 26 g
Fibre 4 g
Protein 2 g
Source of fibre.