Sweet Potato Salad

Christine recently brought this yummy fall salad from Delish to a dinner party. It has a wonderful balance of flavors and textures.

INGREDIENTS

  • 2 large sweet potatoes (about 2 lb.), peeled, cubed

  • 1 large russet potato (about 1 lb), peeled, cubed

  • 1 small red onion, thinly sliced into half moons

  • 2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided

  • Kosher salt

  • Freshly ground black pepper

  • 2 Tbsp. apple cider vinegar

  • 1 Tbsp. Dijon mustard

  • 1 Tbsp. honey

  • 1/2 tsp. ground cumin

  • 1/4 tsp. ground paprika

  • 1/2 cup dried cranberries

  • 1/2 cup crumbled feta

  • 1/4 cup freshly chopped parsley

INSTRUCTIONS

  1. Arrange a rack in center of oven; preheat to 400°. On a large baking sheet, toss potatoes and onion in 2 Tbsp. oil; season with salt and pepper. Arrange in a single layer.

  2. Bake potatoes and onion until tender, about 20 minutes. Let cool 10 minutes, then transfer to a large bowl.

  3. Meanwhile, in a small bowl or in a medium liquid measuring cup, whisk vinegar, mustard, honey, cumin, and paprika. Gradually pour in remaining 1/4 cup oil, whisking constantly, until emulsified; season with salt and pepper.

  4. Add dressing, cranberries, feta, and parsley to potato mixture and toss to combine. Serve warm or at room temperature.

RecipesSusan JohnsonComment