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Sweet Potato Salad with Lime Chipotle Dressing

Contributed by: Melinda

This is perfect as is with a mild heat, although you could certainly add more chipotle to make it much more spicy.

Salad
4 lb. combination yam and sweet potato (orange and white flesh)
1 red bell pepper
2 celery ribs
1 cup finely sliced green onion
1/2 - 1 cup fresh cilantro, coarsly chopped (to taste)
Kosher salt
Dressing
2/3 cup fresh lime juice
2 minced chipotle chiles
1 Tbl Dijon mustard
1 Tbl Tomato paste mixed with 1 Tbl cider vinegar (or use 2 Tbl ketchup)
1 large clove garlic
1/3 - 1/2 cup olive oil
Freshly ground black pepper
  • Peel and dice the sweet potato into about 1 inch cubes
  • In a large pot, bring water to a boil, add about 2 tsp kosher salt and potato cubes
  • Cook about 8-10 minutes, until very tender
  • While potatoes are cooking chop the red pepper and celery
  • Add to a large bowl with green onion
  • Remove and drain potato cubes and place in a single layer on a baking sheet to cool
  • While potatoes cool, make the dressing: Combine lime juice, mustard, tomato paste mixture, pepper, garlic and chiles in a small bowl
  • Whisking, add olive oil in a thin stream. Continue whisking until emulsified.
  • Add potatoes to the other vegetables and pour about half the dressing over
  • Add cilantro and toss to combine well
  • Add more dressing if needed. Salad should be moist by not soupy.

    Chipotles in Adobo sauce can be found in the Mexican foods section of the supermarket. They are smoked jalapenos and are quite hot.

    This serves 8-10 as a side dish.

    Questions about this recipe?

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