Picnic Sweet Potato Salad Recipe

3.5 3 3
Picnic Sweet Potato Salad Recipe
Picnic Sweet Potato Salad Recipe photo by Taste of Home
Publisher Photo

Picnic Sweet Potato Salad Recipe

Read Reviews
3.5 3 3
Publisher Photo
A homemade vinaigrette coats this colorful salad chock-full of sweet potato cubes. It’s ideal for warm-weather picnics and patio parties, but my family loves it year-round! —Mary Leverette, Columbia, South Carolina
Featured In: Autumn Apple Recipes
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium sweet potatoes, peeled and cubed
  • 3 medium apples, chopped
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup chopped onion
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup canola oil
  • 2 tablespoons red wine vinegar

Directions

Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain.
Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving. Yield: 13 servings (3/4 cup each).
Originally published as Picnic Sweet Potato Salad in Country Extra September 2010, p46

Nutritional Facts

3/4 cup: 169 calories, 12g fat (2g saturated fat), 3mg cholesterol, 163mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.

  • 4 medium sweet potatoes, peeled and cubed
  • 3 medium apples, chopped
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup chopped onion
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup canola oil
  • 2 tablespoons red wine vinegar
  1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain.
  2. Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving. Yield: 13 servings (3/4 cup each).
Originally published as Picnic Sweet Potato Salad in Country Extra September 2010, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPicnic Sweet Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MrsKase User ID: 3265136 193513
Reviewed May. 17, 2012

"I used precooked real bacon pieces and extra-virgin olive oil. I added sliced roasted sweet peppers. This was delicious-Thank You!"

MY REVIEW
coveclarinet User ID: 6307489 112895
Reviewed Mar. 8, 2012

"This was terrible. We were supposed to go to a pot luck supper but we went out to eat because we would have been embarrassed to take this dish. It was bland and oily. There was nothing I could think of to improve it. It ended up in the garbage. This was the worst Taste of Home recipe i have ever tried."

MY REVIEW
chelseakqt User ID: 6151225 121907
Reviewed Aug. 14, 2011

"Absolutely love this salad! It's great to take to get-togethers. Everyone raves about it!"

Loading Image