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Chilled Sweet Potato Salad

Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.

  • Servings: 4
  • Yield:
Chilled Sweet Potato Salad

Source: Martha Stewart Living, August 2008


  • 4 medium sweet potatoes (3 pounds), peeled and cut into 1/2- to 3/4-inch pieces (8 cups)
  • 3 tablespoons rice-wine vinegar
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons fresh orange juice
  • 1 scallion, trimmed, thinly sliced diagonally
  • Coarse salt and freshly ground pepper
  • 1/4 cup safflower or grapeseed oil
  • 1/2 scallion (dark-green part only), thinly sliced diagonally for garnish


  1. Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain.

  2. Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day.

Reviews (2)

  • sazerac 2 Aug, 2014

    Really delicious and very simple! The hardest part is just chopping the potatoes. The orange and vinegar flavors compliment the potatoes nicely. I served mine alongside some beef red curry and it was perfect.

  • Mandee_Lynch 31 Jul, 2013

    I love this recipe, and I've made it many times. I absolutely hate mayo, so I love that this has a light, fresh vinaigrette and so healthy!

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