Nothing says summer like potato salad. Looking for an easy recipe to wow them at your next summer event? Try this sweet and garlicky purple sweet potato salad with a creamy tahini dressing.
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Purple sweet potatoes have become my favorite new veggie. I have been seeing them a lot in the store over the past few months and have been having a blast experimenting with new ways on how to cook them. This week I made them into a potato salad that accommodates those who are vegetarian, vegan, gluten and dairy-free.
Purple Potatoes verse Purple Sweet Potatoes
Not to be confused with the regular purple potato, purple sweet potatoes are like regular sweet potatoes but purple. Both the regular and sweet purple potatoes both contain the antioxidant anthocyanin. This polyphenol is a compound found in plants that is great for stress reduction and overall health.
Anthocyanins are what make both types of potatoes purple.
So if you want to liven up your dishes and add some nutrients to your meal try purple sweet potatoes tonight.
How Do Purple Sweet Potatoes Taste
Purple sweet potatoes have a distinct taste and are pretty flavorful. They do not need much additional flavor due to their mild sweet taste. You can make many savory dishes by pairing them with spices like garlic, kosher salt, and ground black pepper.
In this particular recipe, I paired garlic with parsley. These are some of my favorite spices.
Tahini Makes a Great Creamy Dressing
When you think potato salad the first thing that comes to mind is a creamy dressing. The usual suspects to get this consistency are sour cream and mayonnaise. Personally, I have never been a big fan of mayo. I was always a vinegar girl. This was because this is what my family used in our potato salads growing up.
Since sour cream is dairy is not my favorite either. Plus I have dairy issues so I usually steer clear of it. Coconut dressings have become popular over the past few years but I didn’t have any coconut cream in the house so I skipped that.
What I did have was tahini. I had been on a big hummus kick and was making a different bunch of recipes so I thought, why not try it in the potato salad?
Surprisingly, it has a nice creamy consistency that makes for a great dressing. I paired it with garlic, parsley, apple cider, and vinegar. The flavors combine really nice and the vinegar is not too overpowering.
When you mix it with the purple sweet potatoes, it creates a sweet and savory taste that I cannot get enough of. This food was so good I almost ate the whole bowl.
Ingredients in this Purple Sweet Potato Salad Recipe
When strapped for time I will keep my potato simple. That is what I did for this sweet purple potato salad recipe. Most of the ingredients are for the dressing. They consist of
- 2 pounds purple sweet potatoes, boiled, peeled, and sliced
- 3 cloves garlic peeled and mashed
- Tahini 2 tbsp
- Parsley 2 tsp (I used fresh but you can use dry if you don’t have any on hand)
- 2 tbsp extra virgin olive oil
- 4 tbsp apple cider vinegar
If you are craving more veggies you can add celery or greens spinach, or kale. Broccoli and red onions are other veggies I have used in my potato salad recipes.
How to Make this Creamy Purple Sweet Potato Salad
I’ve seen some recipes cook the potatoes on a baking sheet in the oven, but, I find boiling them an easier way to get them cooked. Here are the steps to make this recipe
Gather the ingredients. They include
- Sweet potatoes
- Tahini
- Garlic
- Parsley
- Apple cider vinegar
- Olive oil
Place the potatoes in a large pot of water on medium. Bring to a boil and then cook on medium to low heat for about 20 minutes until soft.
Drain the potatoes, place them in a bowl, and then freeze them for 20 minutes for a quick cool down
While the potatoes are cooling you can prep the garlic and parsley. Take the fresh parsley and chop it into small pieces. Measure out 2 tsp. If you don’t have fresh parsley you can also substitute in dried.
Take the garlic and peel the cloves. Peeling can be a real hassle but I found using a garlic peeler can save you so much time.
Once the potatoes have cooled down to room temperature you can then peel and slice them. I find that cooked cool potatoes are easier to slice than raw ones. Then set them in a large bowl.
Next, you want to make the salad dressing. In a smaller bowl place the tahini, olive oil, apple cider vinegar, parsley, crushed garlic and mix together until well blended.
Add the dressing to the cooled purple sweet potatoes and toss until well blended.
Equipment Used in this Recipe*
- Boiling pot
- Vegetable peeler
- Chef’s knife
- Mixing bowls
- Whisk
- Cutting board
- Measuring cups and spoons
- Garlic press
- Paring knife
- Spatula
*This is my affiliate link, which means that we will earn a percentage of any sales, at no extra cost to you. Learn more in our disclosure statement.
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Purple Sweet Potato Salad
Ingredients
- 2 lb purple sweet potatoes boiled, peeled, and sliced
- 3 cloves garlic peeled and mashed
- 2 tbsp tahini
- 2 tsp parsley
- 2 tbsp extra virgin olive oil
- 4 tbsp apple cider vinegar
Instructions
- Peel the potatoes and cut them into slices.
- Place the sliced potatoes in a large pot and cover them with water. Bring the water to a boil. Then cook on medium to low heat for about 20 minutes or until soft.
- Drain the cooked potato slices and place them in a large stainless steel bowl. Place it in the freezer for about 20 minutes.
- This will give the potatoes a quick cool down to get them to room temperature. While the potatoes are cooling you can prep the dressing.
Tahini Dressing Instructions
- Place the tahini, olive oil, apple cider vinegar, parsley, and garlic in a medium mixing bowl.
- Mix the dressing ingredients with a whisk until well blended. Then set the mixture aside.
Putting The Potato Salad Together Instructions
- Place the cooled potatoes in a large mixing bowl.
- Pour the dressing on top of the sweet potatoes.
- Stir in the dressing until the potatoes are well coated.
- Put the salad in the refrigerator for at least 30 minutes to let the flavors meld. For a more flavorful potato salad marinate the potatoes overnight.
- Stir quickly to redistribute the dressing so the potatoes are well covered and enjoy!
Video
Notes
*Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
More Potato Salad and Coleslaw Recipes
- Cilantro Chili Lime Sweet Potato Salad
- Broccoli Potato Salad (Gluten and Dairy Free)
- Red Cabbage Broccoli Slaw with Mango
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