Sweet potato salad Sweet potato salad Israeli Kitchen Sweet potato salad (Photo: Miriam Kresh)

Sweet potato salad

With red onions, a healthy and easy recipe yields a light dish.

  • Yield: 6 portions
  • Level: Easy
  • Prep time: 10 minutes
  • Cook time: 10 minutes

Just before sweet potatoes got expensive again (because they’re always best and cheapest in winter), I brought some good ones home. Putting the vegetables down on the kitchen counter, I began to think.

Should I roast them in date honey? How about chopping one and putting it in the roasting pan with curried chicken and apples? A vegetarian sweet potato and lentil salad?

Plenty of sweet potato ideas. But try this one for your enjoyment and mine. It’s not only good, it’s good for you.


  • 1 large sweet potato
  • 1 medium red onion, sliced finely
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Black pepper
  • 1/2 cup chopped cilantro or parsley


Scrub, but don’t peel, the sweet potato. Chop it into large dice.

Put the chopped sweet potato in a pan with salted water to cover, and bring it to a boil.

Lower the flame and cook for 7 minutes. Start testing the pieces for tenderness. They should take between 7-10 minutes to cook until tender but still firm.

Drain the pieces at once and run a little cold water over them to stop the cooking.

Put them in a bowl with the rest of the ingredients. Taste for the exact balance of salt, sour and sweetness that you like, and adjust accordingly. Use a wooden spoon to stir – gently.

Chill the salad in the fridge for an hour before serving. Simple, colorful, and satisfying.

Related Topics: Salads

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