Sweet Potato Picnic Salad Recipe

Sweet Potato Picnic Salad Recipe
Heather Nicholds, C.H.N.

I can never have enough dishes with sweet potatoes! This recipe is a super simple alternative to potato salad for a summer picnic or dinner party. It is lovely as a tray of large slices, or travel-friendly as a bowl of cubed vegetables in standard potato salad style.

Sweet Potato Picnic Salad Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 meal-sized salads or 4 as a side

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  • 2 sweet potatoes, peeled and cubed or sliced
  • 1 Tbsp olive oil
  • ¼ tsp Mexican Chili Mix – Homemade Spice Mixes, or chili powder (or a pinch of each of the following: cayenne, cumin, oregano and allspice)
  • Sea salt, to taste
  • 3 tomatoes, chopped or sliced


  1. Boil the sweet potato for 5-10 minutes until almost cooked, then drain. Heat a pan, then fry the sweet potato slices in oil until they are brown on both sides. Season them with the spices and salt.
  2. For an appetizer tray, lay them out on a plate topped with the fresh tomatoes.
  3. For a picnic salad, toss the vegetables together in a bowl.



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