Sweet Potato Salad with Apple Cider Vinaigrette
This Sweet Potato Salad with Apple Cider Vinaigrette features tender slices of sweet potatoes tossed with olive oil, black pepper, salt, and thyme, finished with thinly sliced scallions and a hint of apple cider vinegar or apple juice for a simple yet flavorful side dish!
Ingredients
Step 1: Cook Sweet Potatoes
- 3 medium sweet potatoes
- 2 teaspoons oil (canola, olive, or vegetable)
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon salt (optional)
Step 2: Toss Sweet Potatoes in Dressing
- ¼ cup finely chopped scallions
- 2 teaspoons oil (canola, olive, or vegetable)
- 2 tablespoons apple cider vinegar or apple juice
If applicable, see notes for estimated amounts (cups, tablespoons, etc.).
Instructions
- Preheat oven to 400°F.
- Clean the kitchen area and wash hands with soap and water.
- Scrub fresh sweet potatoes with a clean vegetable brush under cold running water. Gently rinse scallions and fresh herbs under cold running water and pat dry with a clean paper towel.
- Peel and slice sweet potatoes into ¼-inch slices.
Step 1: Cook Sweet Potatoes
- Place potatoes in roasting pan.
- Coat the potatoes with 2 teaspoons of oil, thyme, pepper, and salt (optional). Toss well.
- Cover the pan with foil.
- Roast 15 minutes or until easily pierced with a fork. Let it cool down.
Step 2: Toss Sweet Potatoes in Dressing
- Place potatoes into a bowl or container.
- Toss with remaining olive oil, scallions, and apple cider vinegar or apple juice.
Storage
- Refrigerate any leftovers as soon as possible or within 2 hours for safety.
- Use leftovers within 4 days.
Video
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
The Nutrition Facts Label does not include optional ingredients.
