How do I cook the sweet potatoes for this salad?

Boil cubed sweet potatoes for 3-5 minutes until soft enough to fork but not mushy, then drain and cool them in the refrigerator.

What makes the dressing for this sweet potato salad unique?

The dressing combines tahini, apple cider vinegar, lemon juice, Dijon mustard, olive oil, and a dash of cayenne for a creamy, zesty, and slightly spicy flavor.

Can I prepare this sweet potato salad ahead of time?

Yes, the salad can be prepared in advance and should be served chilled. It will keep well in the refrigerator for 2-3 days.

What are the optional collard greens for?

Collard greens are used as a fresh, edible wrap for the potato salad. You can spoon the chilled salad into the prepared collard leaves and roll them up.

How do I adjust the flavor of the tahini dressing?

The recipe suggests stirring the dressing ingredients well and then adjusting the flavor to your liking before pouring it over the cooled sweet potatoes.

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Sweet Potato Salad
[Vegan]

Name: Sweet Potato Salad [Vegan]
Cook time: 5 min
Yield: 3-4
Ingredients: 2 sweet potatoes, cut into small cubes (orange, purple or white); 2 stalks of celery, diced; 1 cup onion, diced; 1-2 tablespoons granulated garlic; 2-3 tablespoons apple cider vinegar (acv); 4 tablespoons tahini; 1/2 a lemon, juiced; 2 tablespoons Dijon mustard; 1/2 tablespoons olive oil; 1 dash cayenne; 1 dash salt; 1 dash pepper; extra seasonings of your choice; 4-6 collard greens (optional)

SH By: Sarah and Peter Hagstrom

Author Bio

Sarah runs TheSeasonalDiet.com with her husband, Peter, where they help entrepreneurs and busy professionals regain... Read More

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Vibrant vegan sweet potato salad with orange cubes, celery, and onion in a creamy tahini dressing, served chilled, with collard green wraps.

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Sweet Potato

Sweet Potato Salad [Vegan]

3-4

Dairy Free

Vegan

Sweet potatoes are one of our favorites. They're filling, nutrient-dense, and will keep you from over-snacking. This salad is so simple and delicious, you must try it!

Ingredients You Need for Sweet Potato Salad [Vegan]

2 sweet potatoes, cut into small cubes (orange, purple or white)
2 stalks of celery, diced
1 cup onion, diced
1-2 tablespoons granulated garlic
2-3 tablespoons apple cider vinegar (acv)
4 tablespoons tahini
1/2 a lemon, juiced
2 tablespoons Dijon mustard
1/2 tablespoons olive oil
1 dash cayenne
1 dash salt
1 dash pepper
extra seasonings of your choice
4-6 collard greens (optional)

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How to Prepare Sweet Potato Salad [Vegan]

Bring a large pot of salted water to a boil, add chopped sweet potatoes and cook for 3-5 minutes. You want potatoes to be soft enough to fork but not mushy. Drain sweet potatoes and add to a large bowl and stick in the refrigerator to cool.
Once potatoes are cooled, add celery and onion to the large bowl.
In a small mixing bowl add: garlic, acv, tahini, lemon, mustard, olive oil, cayenne, salt and pepper and stir well. Adjust flavor to your liking. Once sweet potatoes have cooled add those to the large bowl. Pour tahini dressing over the top and stir well. Add any extra seasonings you wish. Serve potato salad chilled. Will keep in the refrigerator for 2-3 days.
When ready to serve, wash collard greens and remove ends of the stems. Lightly filet back of collards with a small knife to cut down the steam on the back. Add a few spoonfuls of the potato salad and roll up.