Sweet Potato Salad with Honey Key Lime Vinaigrette

I don’t often peel sweet potatoes, but for this salad it is a necessity – for appearance and texture. What results is a clean, bright-colored potato salad, seasoned with a lime and paprika vinaigrette. I call for key limes, however, as they are very seasonal and sometimes hard to come by, substituting with regular limes works just as well. In that case, I add a bit of the lime zest to the dressing to bump up the flavor.

Sweet Potato Salad with Honey Key Lime Vinaigrette

Prep Time 15 minutes
Cook Time 15 minutes
I don't often peel sweet potatoes, but for this salad it is a necessity – for appearance and texture. What results is a clean, bright-colored potato salad, seasoned with a lime and paprika vinaigrette. I call for key limes, however, as they are very seasonal and sometimes hard to come by, substituting with regular limes works just as well. In that case, I add a bit of the lime zest to the dressing to bump up the flavor.
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Course Salad
Servings 4

Ingredients
 

  • 2 pounds sweet potatoes
  • 1 medium garlic clove, grated on a fine rasp grater
  • 2 tablespoons fresh key lime juice, or use regular limes plus ½ teaspoon zest
  • 1 handful fresh cilantro roughly chopped
  • 1 ½ tablespoons honey
  • 2 teaspoons kosher salt
  • ¾ teaspoon sweet paprika
  • freshly cracked black pepper
  • ¼ cup extra virgin olive oil

To garnish the salad:

  • A handful of crumbled feta
  • 2 green onions, chopped
  • 1 small jalapeño, seeded and chopped
  • 2 tablespoons toasted pumpkin seeds

Instructions
 

  • Peel the potatoes. Cut them into cubes roughly ¾ inch and place in a saucepan covering them with cold water. Add one of the teaspoons of salt and bring to a boil. Simmer until potatoes are tender, about 10 minutes, then drain well. Place potatoes in a serving bowl.
  • In a small bowl, combine the lime juice, honey, remaining 1 teaspoon salt, paprika, black pepper, and olive oil and whisk to combine. The potatoes and dressing can be made up to this point and stored in the refrigerator, separately, until ready to serve.
  • If the potatoes have any water pooled in the serving bowl, blot it out with a towel or drain. To serve, toss the sweet potatoes with the dressing. Top with the chopped cilantro, chopped green onions, feta and pumpkin seeds.
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