November 2026 Recipe of the Month
Jean's Sweet Potato Salad
A colorful and delicious side that will keep your guests coming back for more and asking you for the recipe. Vegan, vegetarian and enjoyed by omnivores, too!
What You'll Need
Ingredients
- 2 to 3 pounds assorted sweet potatoes: garnet, white, orange, yellow, Japanese, purple or a mix
- 1 red onion, sliced very thinly
- 1 tablespoon capers, optional
- Extra-virgin olive oil, as needed
- Apple cider vinegar, to taste
- Salt and freshly ground pepper, to taste
- 1 tablespoon fresh tarragon leaves or 1 teaspoon dried tarragon leaves, plus more to taste
Step by Step
How to Make Sweet Potato Salad
Cook the sweet potatoes
Boil the sweet potatoes until soft but not mushy. Let them cool a little, then peel and cut into 3/4- to 1-inch cubes.
Slice the onion
Slice the red onion very thinly and set aside. Jean uses a mandoline slicer.
Whisk the dressing
In a bowl, whisk together the extra-virgin olive oil, apple cider vinegar, salt and pepper as you would for a vinaigrette. Stir in the tarragon and optional capers.
Gently combine
Add the sweet potatoes and thinly sliced onion to the dressing. Toss gently to coat everything without breaking up the potatoes.
Let the flavors mingle
Refrigerate or serve at room temperature. Jean finds the flavor improves as the salad sits and the dressing mingles with the potatoes.
Jean's Chef Notes
Make it colorful
Use an assortment of sweet potato varieties for a beautiful mix of colors on the table.
A little extra tarragon
“I LOVE tarragon, so I always use more.” Jean prefers fresh leaves and especially loves the aroma and flavor of Mexican tarragon. Dried tarragon works, too.
Bring it to the party
This amount serves 6 to 8 people. Reduce the proportions for a smaller group. It's a great take-along salad for Thanksgiving, a barbecue or a party, and quite a hit!
Because, “We're FUSSY, Aren't You?”