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Picnic Sweet Potato Salad

 Picnic Sweet Potato Salad
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
13 ServingsPrep/Total Time: 30 min.


  • 4 medium sweet potatoes, peeled and cubed
  • 3 medium apples, chopped
  • 6 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


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