Description
A refreshing honey sweet potato summer salad packed with fresh herbs and crisp veggies.
Ingredients
1.5 lbs Yukon Gold potatoes, diced
1 cucumber, diced
1 red bell pepper, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
3 tbsp honey (or maple syrup)
1/4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions
1.
2. Boil diced potatoes in salted water for 15-20 minutes until tender but firm. Drain and cool.
3. In a large bowl, whisk honey, olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Add cooled potatoes, cucumber, bell pepper, parsley, and dill.
5. Toss gently to combine and coat everything evenly.
6. Refrigerate for at least 30 minutes before serving for flavors to meld.
7.
Notes
Use firm potatoes to avoid mushiness. Substitute maple syrup for honey to keep it vegan. Add chili flakes for a spicy twist.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato summer salad, honey sweet potato salad, fresh potato salad, summer side dish