Lemon Sweet Potato Salad

Lemon Sweet Potato Salad

I have a secret, I’m not crazy about potatoes.

When I think about starches for a meal there is wheat, potatoes, rice and corn, not everyone sees corn as a starch, they see it as a vegetable, but your body processes it like a starch. Out of those four wheat is clearly the most versatile, it is the king of the starches, it can be used in so many ways and it gets hidden in a lot of foods as a thickening agent. So out of the less superior starches rice is my favorite because it is the next superior starch, you don’t see to many potato desserts out there do you?

But I digress, my point is, I don’t care for potatoes that much, expect in potato salad, that’s the best way to have potatoes in my opinion. So why not mix a few kinds of potatoes together to get an even better salad, thus my lemon sweet potato salad was born. The list of ingredients isn’t long, but it doesn’t need to be, the simplicity of this dish really lets everything shine through and be a key player. The potatoes are dressed with lots of lemon to brighten and cut the natural sweetness of the sweet potatoes, olive oil to carry the flavors of the parsley and sharp green onions to your tongue, fat is flavor my friend. This salad is good hot or cold but, I prefer to serve it at room temperature, make it first, do the rest of your meal prep and by the time you are ready to serve it’ll be just the right temperature.


Lemon Sweet Potato Salad


  • 3 large sweet potatoes, peeled and cut into cubes (8 cups)
  • 3 medium yellow potatoes, cubed (4 cups)
  • 1/2 c olive oil
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 2 lemon, zest and juice
  • 1/2 c packed parsley, roughly chopped
  • 3 green onions, sliced


  1. To a large pot of salted boiling water add the cubed sweet potatoes and yellow potatoes, turn down to medium high, you don’t want a rough boil, just a simmer. Cook for about 15 minutes or until the potatoes are cooked through, soft but not falling apart.
  2. Drain the potatoes and add to a large mixing bowl
  3. Add the reaming ingredients into the potatoes and mix together. Let cool for at least an hour before serving, I prefer this salad at room temperature, not hot or cold.

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