Description
This vibrant purple sweet potato salad isn’t just a feast for the eyes—it’s packed with antioxidants, fiber, and phytonutrients that support metabolic and gut health. With its naturally sweet flavor, creamy texture, and colorful mix of wholesome ingredients, it’s the perfect side dish or light meal to nourish your body and brighten your plate.
Ingredients
4 purple potatoes
1/3–1/2 cup avocado mayonnaise (Chosen Foods is a good brand)
1 Tbl apple cider vinegar
Sea salt
Black pepper
1 Tbll fresh dill
1 Tbl fresh flat-leaf parsley
1 can ripe green olives or black olives
Handful of diced carrots
Handful of diced celery
~1/4 cup red onion diced
Instructions
Dice potatoes. Either coat in coconut oil and bake at 450 degrees for about 20 minutes (turning and watching so they don’t burn, OR boil for about 5-10 minutes paying attention to potato consistency (not letting them get too soft and crumbly). Remove from oven or water and let cool. Meanwhile, mix mayonnaise, ACV, salt and pepper together. Then, stir herbs, vegetables, and olives together. Lastly, add potatoes and stir lightly to cover potatoes. Chill for at least 1 hour before serving. Diced dill pickles can also be added to give the salad added flavor.
- Prep Time: 10 minutes
- Cook Time: 10-20 minutes
- Category: Salads
- Cuisine: American