Food & Cooking Recipes Salad Recipes Chilled Sweet Potato Salad 3.2 (68) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken. Ingredients 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 Directions 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. 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. Print