Sweet Potato Salad

Featured in the Honolulu Star-Advertiser on July 3, 2019.

Sweet Potato Salad


Sweet Potato Salad

  • 1 pound purple sweet potatoes, cooked and cubed
  • 1 pound other type sweet potatoes or yams, cooked and cubed
  • 1/4 Maui onion, sliced
  • 1/2 green pepper, julienned
  • 1/2 red pepper, julienned
  • 1/2 yellow pepper, julienned
  • Pinch of minced fresh rosemary
  • Chopped Chinese parsley, to taste


  • 1 teaspoon macadamia nut oil
  • 2 tablespoons honey
  • 1/4 cup balsamic vinegar
  • 3/4 teaspoon salt
  • Dash of black pepper
  • Dash of Worcestershire sauce
  • 1 small garlic clove, minced or pressed


  1. In a salad bowl, combine potatoes, onion, peppers, rosemary, and Chinese parsley.
  2. Combine dressing ingredients, pour over salad and mix gently.

Makes 8 servings.

Tip: Be careful not to overcook potatoes. Chill the potatoes before cubing to keep them firm when mixing with the ingredients.

Approximate Nutrient Analysis per serving:
140 calories, 0.5 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 32 g carbohydrate, 4 g fiber, 11 g sugar, 2 g protein


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