Oh y’all, I can’t think of anything more Southern than sweet puh-tay-tuh salad! (Except maybe kudzu, which is—surprisingly—edible.)
Anyhow, making this sweet potato salad is easy as falling off a log, which leaves more time for ice-tea-sipping and porch-sitting, two time-honored Southern pastimes.
Well [vegan] butter my butt and call me a biscuit! This is all you need for delicious sweet potato salad…
In fact, all y’all need to know about this Southern Sweet Potato Salad is that’s it’s sweet, salty, creamy, and savory all at once—plus packed to the brim with nutrients. Better yet, you can make it without turning on your stove. (Seriously.)
Also, it’s omnivore approved—thank you, Dad!—which is extra important if you’re south of the Mason-Dixon line.
So g’on and make you a batch—one forkful and you’ll swoon like a Southern belle! 😉
- 4 medium sweet potatoes (2 lbs, or 8 c of cubes)
- ¾ c Copycat Hidden Valley Ranch Dressing
- ¼ c finely diced red onion
- 2 Tbsp chopped fresh dill (lightly packed)
- 2 Tbsp finely diced sweet pickles (optional, but tastier with)
- Prepare ranch dressing the day before if possible, using the recipe here. (See Notes if making for immediate use.)
- Peel sweet potatoes and cut into 1-inch cubes.
- Cook sweet potato cubes until fork-tender whichever way you prefer:
→ Microwave in a covered dish with ¼ c water for 10-12 minutes, stirring halfway through OR
→ Roast at 375F in a single layer on two rimmed baking sheets lined with parchment for 25-30 min, stirring 1-2 times during cooking. - Cool potatoes in the fridge for 15-30 minutes.
- Using a silicone spatula or wooden spoon, gently toss potatoes with dressing, onion, dill, and diced pickles.
- Serve immediately, or refrigerate for up to 3 days.
Your turn:
- When it’s hotter n’ Hades outside, do you sweat or glow? (Southern ladies, y’all know what I’m talking about!)
- What’s your favorite Southern food?
Want to try it? Pin it for later!
Shared on the Healthy Living Link Party, Allergy Free Thursdays, Plant-Based Potluck Party, Real Food Fridays, Healthy Vegan Fridays, and Gluten Free Fridays.
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I'm Lee, an RD thriving on a healthy plant based diet.
This potato salad looks amazing! Sweet potatoes would definitely perk up a picnic favorite. And I love the sprinkling of dill too!
Thanks Heather! It’s so easy and so good. It was way too challenging not to eat the salad while I was trying to take pictures. 😉
Humm never tried sweet potato salad. Your’s sure looks fabulous!!
Thanks Tango! It’s like regular potato salad, only WAY better. And more nutritious too, but for once, that’s not the point. This one’s all about taste! 😉
That looks delish. So when I am gonna get some? I see these great recipes, yet, here I am hungry!
Hi Larry! You should come on over and we’ll grill out one night–sweet potato salad included. 🙂 Quick, before it’s fall!
I am already hungry! Let’s do it. Just remember to make enough for me to take home.lol
“Well [vegan] butter my butt and call me a biscuit!” Ahahaha too funny 😉
How have I never tried sweet potato salad??? This sounds awesome! I need to track down some fresh dill!
Hi Kimmy, if you make it, let me know what you think! It’s like amped-up potato salad, with a plant-based, ranch-dill twist. Okay, after writing about this, I’m off to have a sweet potato for lunch!
HI Lee,
Wow this looks and sounds delicious and I just love sweet potatoes. What a great dish for a hot day that would be filling and refreshing. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Thanks Marla! It is filling and refreshing–so far, I haven’t been able to keep even a large batch in the house for more than 24 hours!
I’ve never heard of sweet potato salad (or kudzu) before but the salad looks to tasty! I’m going to make this for my next bbq!
I forget you’re Southern sometimes! I love all your Souther-isms! Love the “quicker than a jackrabbit” line. 🙂
Thanks for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!
Hi Mary Ellen, I’m pseudo-Southern, what can I say? 😉 While I was raised in Virginia just outside of DC, my parents and extended family are all from Kentucky. So I’ve grown up with a lot of Southern food and Southern-isms! Also, considering that it’s about 5,000 degrees in my adoptive home state of Maryland, I’m feeling very, very Suh-thun right now. 🙂
I didn’t realize you were in Maryland now! I’m in NJ – it’s sooooo hot in the northeast!
When I’m down in that area maybe we can meet for lunch or dinner. I have never met a blogging friend IRL before and that would be so fun. Same thing if you’re ever in the NYC area!
HI Lee,
Just a note to let you note that I have chosen your article as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for sharing your valuable information with us and helping to make this world a little healthier.
I grew up loving my mother’s delectable conventional potato salad but now I love to make and eat all kinds of vegan potato salads! Thank you for sharing your healthy and delicious Easy Southern Sweet Potato Salad with us at the Plant-Based Potluck Party. I’m pinning and sharing.
Thanks Deborah! I’m a huge potato salad fan too. Would love to know your mom’s recipe (or your version of it)! Or is it top secret? 😉