This Rosemary Roasted Sweet Potato Salad offers a unique spin on the cookout staple. Made with a scattering of white potatoes amidst sweet potatoes and accented with fresh, piney Rosemary, memories of this potato salad will linger in your memory and have you wondering what you ever saw in traditional potato salad anyway.
My puppy, Leia, has dug up my husbands garden three times now. Three. Despite the fact that Zach has an (albeit temporary and arguably feeble) fence designed to ward off the rabbits, thrice now she has ripped it up and snapped jalapeno plants, shredded the elephant-ear-sized spaghetti squash leaves, and trampled the basil.
Needless to say he is far less than pleased, but by some miracle the vegetables and herbs continue to grow and will hopefully persevere (and Leia is allowed nowhere near the garden unsupervised).
In addition to garden-wrecking, Leia’s other hobbies in her spare time include lying down in the absolutely most inconvenient spot in the kitchen and staring up at me with puppy-dog eyes, whimpering for scraps (which is a behavior that should have been nixed months ago, but I’m a sucker). Since I’m usually baking with sugar and chocolate and other dog-unfriendly ingredients, I often keep chunks of sweet potato handy that I’ll occasionally toss down to her.
Perhaps you see where I’m going here, and that, though the craving for a potato salad had struck me weeks ago, my squash-stomping puppy sparked this inspiration as I was simultaneously recipe-sketching and tossing her bits of sweet potato from the kitchen island.
With a new flavor in mind, sweet potatoes were promptly cubed along with a small amount of white potatoes, then both were drizzled with olive oil, sprinkled with fresh rosemary, and roasted before being transformed into this vibrantly characterized cousin of the classic potato salad. Sour cream is used in a 1:1 ratio with mayonnaise for a less heavy base, and this allows the flavors of the sweet potato and the rosemary to shine through quite nicely. The Dijon mustard offers a change-up from classic mustard that complements the sweet potato flavor beautifully, and a sprinkling of chives adds a subtle, semi-crunch to the mix.
Colorful, beautiful, and elegant in all the ways you never expected a hotdog side dish to be, this sweet potato salad is one of a kind and a unique delight to the palate. You may want to consider doubling (or tripling) the recipe, as it’s sure to go quickly.
- 3 sweet potatoes
- 1 lb white potato total about 2.5-3potatoes
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp extra virgin olive oil
- 4 large hard boiled eggs peeled and chopped
- 1/2 cup mayo I use olive oil mayo
- 1/2 cup sour cream
- 2 tsp dijon mustard
- 1/4 tsp paprika
- 1/3 cup chopped scallions
- salt and pepper to taste
- Preheat oven to 375F
- Peel and cube potatoes, toss with olive oil and mayo and spread onto cookie sheet lined with aluminum foil
- Bake 35-40 minutes, until potatoes are tender
- Allow potatoes to cool completely.
- In separate bowl, combine mayo, sour cream, mustard, and paprika
- Add potatoes, chopped hard boiled eggs, scallions and salt and pepper. Stir until combined.
- Refrigerate at least 2 hours before serving.