Sweet Potato Salad

Baked sweet potatoes sliced and tossed with crushed pineapple, green peas, and fresh parsley make a surprisingly bright, satisfying salad. The pineapple adds a tart sweetness that plays off the earthy, starchy potato in a way that just works.

This is a no-cook assembly job. The sweet potatoes need to be baked ahead of time and cooled, so plan for that. Once they’re ready, you’re just slicing and tossing everything together with salad dressing.

Toss gently. Sweet potatoes break apart easily, and you want distinct pieces rather than mush. A light hand keeps the texture interesting.

Serve it on lettuce leaves for a retro presentation, or pile it into a bowl as a side dish for grilled chicken or pork.

Pro Tips

• Bake the sweet potatoes a day ahead and refrigerate. Cold sweet potatoes hold their shape much better when sliced and tossed.
• Drain the crushed pineapple well before adding. Extra juice will thin out the dressing and make the salad watery.
• Use a creamy dressing like mayo-based or ranch. Vinaigrettes slide right off and won’t coat the potatoes properly.

Variations

• Add toasted pecans or walnuts for crunch.
• Swap green peas for edamame to boost protein and add a firmer bite.
• Toss in diced celery for a crisp, fresh contrast to the soft potatoes.