Recipes
Lemon Herb Sweet Potato Salad
This Mediterranean-inspired sweet potato salad features big slivers of lemon zest, a lemon-olive oil dressing, and fresh rosemary, sage, and thyme. Its bold flavors will make it a favorite all summer long. It's particularly delicious alongside grilled steaks, chops, chicken, and seafood.
Try the recipe with yellow/white- or orange-fleshed sweet potatoes—yellow/white will make it a little less sweet, orange a little more. But we think a mixture is particularly pretty.
Serves 6 to 8
Ingredients
Lemon Herb Sweet Potato Salad
| 2 1/4 Pounds pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice |
| 2 to 3 lemons |
| 3 Tablespoons olive oil |
| 4 cloves garlic, minced |
| 1 Teaspoon salt, or more to taste |
| 3/4 Teaspoon pepper, or more to taste |
| 1/2 Cup halved pitted black olives (optional) |
| 1 scallion, sliced |
| 1 Tablespoon chopped fresh rosemary |
| 1 Tablespoon chopped fresh sage |
| 1 1/2 Tablespoons chopped fresh thyme |
Lemon Herb Sweet Potato Salad Directions
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Place the sweet potatoes in a large saucepan or small stockpot, cover with cool water by 1 inch, and stir in enough salt to make the water taste like the ocean (about 1 1/2 teaspoons per quart). Bring to a boil over high heat.
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Meanwhile, use a vegetable peeler to remove the zest from 2 of the lemons in thick shaves. Thinly cut the pieces of zest crosswise into tiny matchsticks and set aside. Squeeze the zested lemons, plus an additional lemon if necessary, to yield 1/4 cup of juice. In a large bowl, combine the zest, juice, olive oil, garlic, salt, and pepper. Set aside.
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Once the sweet potatoes come to a boil, reduce to a simmer, and continue to cook until tender, about 6 minutes. Drain and transfer to the bowl with the lemon juice mixture, gently stirring to combine. Set aside to cool, gently stirring occasionally.
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Stir in the olives (if using), scallion, rosemary, sage, thyme, and additional lemon juice, salt, and pepper to taste. Serve cold or room temperature.