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Sweet-Potato Salad

A plate of sweet potato salad sprinkled with cracked pepper, chopped parsley, and pickled pepper relish
Debbie Moose

Prep 30 mins
Cook 30 mins
Total 1 hr
Salad
American
8 to 10 servings

Ingredients 

For the pickled pepper relish

  • 1 cup green bell pepper seeded, stemmed, and cut into small dice
  • 1 1/2 cups red bell pepper seeded, stemmed and cut into small dice
  • 1 medium red onion cut into small dice
  • 6 ounces cider vinegar
  • 3 ounces sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon celery seed
  • 2 dried chipotles halved and seeded (optional)

For the potato salad

  • 2 pounds sweet potatoes peeled and cut into 1/2-inch chunks
  • 1 cup Pickled Pepper Relish with juice (recipe follows)
  • 1 teaspoon minced garlic
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Worcestershire sauce to taste
  • 1/4 cup chopped flat-leaf parsley leaves

Directions 

Make the relish

  • Add the vinegar, sugar, salt, celery seed, and chipotles, if desired, to the vegetables. Bring to a boil and then simmer over low heat for 15 minutes.
  • To can the relish, ladle it into 2 hot pint jars and fill to within 1/4 inch of the rim. Wipe the rim, seal the lids, and process in a boiling water bath for 15 minutes. Start timing after the water bath reaches full boil.
  • Check to be sure the jars are securely sealed. The relish will keep for up to 6 months.
  • If you prefer to skip the canning, this relish can be refrigerated for up to 3 months, covered, in clean, sterile containers. This recipe can be scaled up easily but be cautious with the chipotles.

Make the potato salad

  • Cook the sweet potatoes in salted water until done but still firm. Plunge them in ice water to stop them from cooking and drain well.
  • Combine the relish, garlic, and Dijon mustard in a bowl. Whisk in the olive oil, as well as salt, pepper, and Worcestershire sauce to taste.
  • Fold in the sweet potatoes and Italian parsley and toss gently. Keeps refrigerated for 2 days. Serve at room temperature.