Zesty Tarragon-Infused Sweet Potato Salad
Elevate your side dish game with this Zesty Tarragon-Infused Sweet Potato Salad that showcases the natural sweetness and creaminess of sweet potatoes. Marinated in a vibrant dressing of tarragon vinegar, garlic, and aromatic herbs, each cube bursts with flavor. The addition of fresh green pepper and onions adds a satisfying crunch, making this dish not only delicious but visually appealing too. Perfect for family gatherings, potlucks, or a simple weeknight dinner, this salad can be served chilled or at room temperature, enhancing its versatility. Enjoy a refreshing twist on a classic favorite that’s sure to impress your guests!
10
Servings
180
Calories
12
Ingredients
Ingredients
Sweet Potatoes
8 medium (about 3-1/2 pounds) (peeled and cut into small cubes)
Tarragon Vinegar or Cider Vinegar
1 cup (none)
Vegetable Oil
1/2 cup (none)
Honey
1 tablespoon (none)
Fresh Minced Garlic
2 cloves (minced)
Bay Leaves
2 (none)
Salt
to taste (none)
Pepper
to taste (none)
Dried Oregano
1/4 teaspoon (none)
Dried Thyme
1/4 teaspoon (none)
Onion
1 medium (halved and thinly sliced)
Green Pepper
1 medium (julienned)
Instructions
1
In a large saucepan, bring water to a boil and add sweet potatoes. Cook them until they are just tender, about 20 minutes, being careful not to overcook them, as they will become mushy. Once done, drain and cool completely.
2
While the sweet potatoes are cooling, prepare the dressing. In a separate bowl, whisk together tarragon vinegar, vegetable oil, honey, minced garlic, bay leaves, salt, pepper, oregano, and thyme until well combined. Set aside.
3
Once the sweet potatoes are cool enough to handle, peel them and cut them into small, bite-sized cubes.
4
In a large mixing bowl, combine the cubed sweet potatoes, sliced onion, and julienned green pepper. Pour the dressing over the salad ingredients.
5
Gently toss to ensure the sweet potatoes and vegetables are evenly coated with the dressing.
6
Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours, or overnight if possible, to allow the flavors to meld beautifully.
7
Before serving, be sure to discard the bay leaves.
Nutrition Information
5g
Fat
40g
Carbs
2.4g
Protein
4.8g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main dish being prepared?
The dish is a Zesty Tarragon-Infused Sweet Potato Salad.
How many sweet potatoes are required for this recipe?
You need 8 medium sweet potatoes, which is approximately 3-1/2 pounds.
What type of vinegar can be used for the dressing?
You can use either tarragon vinegar or cider vinegar.
How much vegetable oil is needed?
The recipe calls for 1/2 cup of vegetable oil.
Is there a sweetener in the dressing?
Yes, the recipe uses 1 tablespoon of honey.
How many garlic cloves are included in the salad?
The recipe includes 2 fresh minced garlic cloves.
What aromatic leaves are used in the marinade?
The recipe uses 2 bay leaves.
Which dried herbs are added to the dressing?
The dressing includes 1/4 teaspoon each of dried oregano and dried thyme.
How should the onions be prepared?
The onions should be halved and thinly sliced.
How is the green pepper cut?
The green pepper should be julienned.
How long should the sweet potatoes boil?
They should be cooked until just tender, which takes about 20 minutes.
Should the sweet potatoes be peeled before or after boiling?
The instructions recommend peeling them after they have been boiled and cooled.
What is the recommended size for the potato pieces?
The sweet potatoes should be cut into small, bite-sized cubes.
How long should the salad refrigerate before serving?
It should be refrigerated for at least 3 hours, or overnight if possible.
Is it necessary to remove the bay leaves?
Yes, you should discard the bay leaves before serving the salad.
Can this salad be served at room temperature?
Yes, it can be served chilled or at room temperature.
How many servings does this recipe yield?
The recipe yields 10 servings.
What is the calorie count per serving?
Each serving contains 180 calories.
How much fat is in one serving of the salad?
There are 5 grams of fat per serving.
What is the protein content per serving?
Each serving provides 2.4 grams of protein.
How many carbohydrates are in each serving?
There are 40 grams of carbohydrates per serving.
Does this salad contain fiber?
Yes, it provides 4.8 grams of fiber per serving.
Is this recipe considered vegetarian?
Yes, it is tagged as a vegetarian dish.
Is this sweet potato salad gluten-free?
Yes, the recipe is categorized as gluten-free.
Why shouldn't the potatoes be overcooked?
Overcooking them will cause the sweet potatoes to become mushy.
What is the primary flavor profile of the dressing?
It is a zesty dressing featuring tarragon, garlic, and aromatic herbs.
What gives the salad its crunch?
The addition of fresh green pepper and onions provides a satisfying crunch.
Is this recipe suitable for a potluck?
Yes, its versatility and ability to be made ahead make it perfect for potlucks.
What should I do after the potatoes are boiled?
You should drain them and let them cool completely before peeling and cubing.
How are the ingredients combined?
Gently toss the cubed potatoes, onions, and peppers with the whisked dressing to coat them evenly.