Sweet Potato Salad

Sweet Potato Salad

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 6


6 medium potato Sweet potato
1/2 medium pepper(s) Red bell pepper
1 cup Broccoli, raw (steamed)
1/4 cup Dill, fresh
3 medium pickle(s) Dill pickles
3 tbsp, leaves Tarragon, fresh
1/4 cup Extra virgin olive oil
1 pinch Sea salt


Scrub skin of sweet potatoes and chop to 1-inch pieces. Steam for 10 minutes until fork-tender. Remove from heat and run under cool water. Allow water to drain.

Coarsely chop red pepper, broccoli, dill and pickles.

In a large mixing bowl, toss together vegetables with tarragon, olive oil and sea salt.

Serve at room temperature.


Nutrition Facts

Per Portion

Calories 233
Calories from fat 87
Calories from saturated fat 12.8
Total Fat 9.7 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 392 mg
Potassium 751 mg
Total Carbohydrate 32 g
Dietary Fiber 5.3 g
Sugars 6.5 g
Protein 4.4 g

Dietary servings

Per Portion

Vegetables 2.6

Energy sources

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