Grilled Sweet Potato Salad

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:

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  • 4 sweet potatoes, scrubbed, cut lenthwise into 3/4-inch thick slices
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  • 2 tablespoons olive oil
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  • Salt and freshly ground black pepper
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  • 2 stalks celery, chopped
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  • 1/2 cup finely chopped red onion
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  • 1/4 cup finely chopped fresh parsley
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  • 2/3 cup dried currants
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  • 3/4 cup vegan mayonnaise
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  • 1 tablespoon Dijon mustard
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  • Zest and juice of 1 lime

Directions:

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  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.
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  3. Drain, pat dry, and place potatoes on a wire rack to cool.
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  5. Preheat grill to medium-low heat and oil grill grate.
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  7. Brush potatoes with olive oil and season with salt and pepper.
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  9. Grill for 10 minutes, flipping once or twice, until firm but tender.
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  11. Transfer slices to a cutting board and allow to cool.
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  13. Meanwhile, in a large bowl, combine any remaining olive oil, celery, red onion, parsley, and currants.
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  15. Cut sweet potatoes into bite-sized cubes. Add to the bowl, tossing to combine.
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  17. Whisk together mayonnaise, mustard, lime zest, and juice. Add to the potato salad and toss to coat.
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  19. Serve immediately or refrigerate for a few hours to chill.

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