Chilled Sweet Potato Salad


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


  • 4 medium sweet potatoes (3 pounds), peeled and cut into ½- to ¾-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

  • ¼ cup safflower or grapeseed oil

  • ½ 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.

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