Tender, Smoky Grilled Sweet Potatoes Turn An Ordinary Vegan Potato Salad Into A Fast Favorite For Summer Celebrations.

Tender, smoky grilled sweet potatoes turn an ordinary vegan potato salad into a fast favorite for summer celebrations.
Tender, smoky grilled sweet potatoes turn an ordinary vegan potato salad into a fast favorite for summer celebrations.

Grilled Sweet Potato Salad

Serves 8

Ingredients:

  • 4 sweet potatoes, scrubbed, cut lenthwise into 3/4-inch thick slices

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • 2 stalks celery, chopped

  • 1/2 cup finely chopped red onion

  • 1/4 cup finely chopped fresh parsley

  • 2/3 cup dried currants

  • 3/4 cup vegan mayonnaise

  • 1 tablespoon Dijon mustard

  • Zest and juice of 1 lime


Directions:

  1. Bring a large pot of water to a boil. Add sweet potato slices and boil for 2 to 3 minutes or until just starting to get tender.

  2. Drain, pat dry, and place potatoes on a wire rack to cool.

  3. Preheat grill to medium-low heat and oil grill grate.

  4. Brush potatoes with olive oil and season with salt and pepper.

  5. Grill for 10 minutes, flipping once or twice, until firm but tender.

  6. Transfer slices to a cutting board and allow to cool.

  7. Meanwhile, in a large bowl, combine any remaining olive oil, celery, red onion, parsley, and currants.

  8. Cut sweet potatoes into bite-sized cubes. Add to the bowl, tossing to combine.

  9. Whisk together mayonnaise, mustard, lime zest, and juice. Add to the potato salad and toss to coat.

  10. Serve immediately or refrigerate for a few hours to chill.


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