"Warm, buttery sweet potatoes tossed in a bright and creamy honey mustard sauce. Packed with crisp red onion and fresh basil. This is sure to be a crowd pleaser."
Honey mustard sweet potato salad
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Cook time: 30mins
Recipe Card
ingredients
- 1 pound sweet potatoes
- 1/4 cup koser salt for boiling
- 1 clove minced garlic
- 1/2 chopped red onion
- 1/4 cup chopped basil
- 1/4 cup sour cream
- 1/4 cup mayo
- 2 tablepoons honey
- 2 tablespoons grainy mustard
- 1 teaspoon apple cider vinegar
- fresh ground black pepper, to taste
Method
Step 1
I used a mix of Japanese and regular sweet potatoes. The Japanese variety has a great nutty flavor. But if you can't find those, regular sweet potatoes will do just fine :)
Step 2
Chop potatoes into 1/2 or 1/3 depending on the size. Place in a pot covered with water, add salt (it sounds like a lot, but potatoes need that flavor! and most gets poured out with the water! so trust me) and bring to a boil.
Step 3
Cover, and continue to boil until potatoes are fork tender. Between 20-25 minutes depending on potato size.
Step 4
Drain potatoes, and set aside to cool.
Step 5
In a separate bowl, combine mayo, sour cream, honey, mustard, and ACV. Mix, and taste, add salt and pepper as needed.
Step 6
Fold in garlic, onion, and basil. (save some basil for topping!)
Step 7
Once potatoes are cooled (warm is OK, steaming is too warm) put them into the pot (or serving dish) and toss with about 1/2 of the dressing.
Step 8
Reserve remaining dressing for drizzling onto before serving. Add fresh basil to top, and flaky salt.
Step 9
Serve warm or chilled, & enjoy in the backyard paired with bbq!