Cold Sweet Potato and Apple Salad

With a Sweet Ginger Vinaigrette

Serves 8


2 very large sweet potatoes (the real kind that are yellow inside. Yams are orange and you can use them but the color will be different.)
2 T oil for tossing the potatoes in 2 Kiku apples, diced
Large handful of flat leaf parsley chopped
½ sweet small onion thinly sliced
2 radishes thinly sliced
2 ribs celery chopped
1 T lemon juice


1/8 C Sunflower oil
3 T rice wine vinegar
1 t fresh grated ginger
1–2 T honey (to taste)
Dash of salt and pepper


  • Peel, dice into 1 ½ inch cubes, and spread onto a cookie sheet, toss with a little oil and cook on 425 degree oven for about 25 minutes until tender but NOT soft. Cool and set aside. Chop the parsley, radishes, apple,onion and celery. Add to the cooled potatoes. Combine the dressing ingredients and whisk well. Add to the salad. Can make a day ahead although the colors are best if served within 3 hours of making.

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