I’ve had good potato salad. Really good. And I’ve made good potato salad. Really good. But this sweet potato salad is out of this world good. Like the best potato salad I’ve ever had good. Like eat the leftovers for breakfast straight from the fridge good. Like go make it now good. {Seriously, what are you still doing here? Get to the store and get your ingredients already!}.
Ingredients
4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper to taste
1 ear sweet corn, husked
1 {15 oz} can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup cilantro, chopped
2 avocados, pitted and chopped
Juice of 2 limes
Salt and pepper to taste
Directions
Toss the sweet potato slices with olive oil and then salt and pepper to taste. Place the sweet potatoes on a grill over medium heat. Cook for about 10 minutes or until tender. About 5 minutes before the sweet potatoes are done, place the ear of corn on the grill and cook for about 4 minutes, turning to evenly char the corn. Let both cool to room temperature before cubing the potatoes and scraping kernels from the cob.
Place all ingredients in a large bowl and gently toss. Squeeze the lime juice over the salad, season with salt and pepper and stir until combined. Enjoy.
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Heather says
Yumm-o! That looks delicious!
Joy says
I am confused. Do the sweet potatoes turn a different color when you grill them or am I just missing them in the picture?
Mavis Butterfield says
“Though it comes in dozens of varieties (which can range in color from white to pink to purple), two types of sweet potatoes are the most prominent in the United States. The light sweet potato has pale-yellow skin and flesh, and is not sweet at all.”
Jennifer says
I was going to ask the same thing. I know there are different kinds of yams/sweet potatoes of varied colors, but when I look at that picture, all I see is a roasted Russet! 😉
Daedre Craig says
Same question here…just looks like avocado salad, where are the sweet potatoes?
Mavis Butterfield says
Look to the right side of the dish… they are a pale tan color. 🙂
Teckla says
Jennifer is right: there is a difference between yams and sweet potatoes and varieties of each. Sweet potatoes tend to be much lighter in color than yams, which is why they can look like regular potatoes or, in this case, almost greenish, more like an avocado. The taste varies some, but my guess would be that you could use them interchangeable depending on your personal taste. Let’s hear what Mavis has to say as well.
Lisa says
Thank you everyone for asking about where the sweet potato is! This recipe looks really interesting.