Sweet potato salad

Sweet potato salad


  • 1.5kg (about 2 large) sweet potatoes, peeled, cut into large pieces
  • 80ml (1/3 cup) buttermilk
  • 1 tbs mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 small garlic clove, crushed
  • 1/3 cup fresh parsley leaves
  • 2 shallots, trimmed, thinly sliced



  1. Cook sweet potato in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain.
  2. Place on a tray in a single layer to cool. When cool enough to handle, cut into 2cm pieces. Place in a large serving bowl and set aside.
  3. Whisk buttermilk, mayonnaise, mustard and garlic in a jug.
  4. Pour over sweet potato. Add three-quarters of the parsley and shallot. Toss to combine.
  5. Sprinkle remaining shallot and parsley over salad to serve.
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