Inspiration from Meghan

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Sweet Potato Salad


Does anyone else fear the summer BBQ the way I do? I hate being that freakanoid who shows up at the BBQ and all I have on my plate are those little creepy bullet shaped carrots which the host has proclaimed “They’re Organic!” even though real carrots don’t grow as bullets or get packaged in sealed plastic.

I am a big proponent of the quinoa salad that you can share with friends. But even bringing a quinoa salad makes you the ‘healthy one’. Now- I wear that title with pride but I know not everyone is quite ready to wear the name loud and proud. So I thought, as we near the end of summer, I should throw another party favourite your way that will serve you well into autumn as well.

The good old fashion classic potato salad- made anywhichway but old and classic.  So, this is a healthy potato salad for the ages!

I am not a potato fan. White potatoes are going to skyrocket your blood sugar which has the short term affect of causing you to crash and burn and a long term effect of making you supa-fat. This is the kinda spare tire around the middle, muffin-top roll kind deal that not only is a sign of hormone imbalance, but can also be an indicator of increased risk of hormone related cancers and diabetes. Skip the potaters.

We are what we eat and I am no slothy potato. (Tweet it homies. Tweet it!)

In factuals- did you know that every single vegetable on earth works to prevent cancer except the white potato? (Tweet that too).

I say that with a slight wavering confidence, only because my grandma– now pushing 91- claims the potato to be her favourite vegetable.

So this classic potato salad I am now sharing with you is taking a dip towards my side of the playing field as I make it with one of my supa-flava-fave kinds of sweet potatoes- the purple skinned white sweet potato. These ones work awesomely well for potato salad because they are firmer than the orange variety. I also do something that many potato-salad devotees will be appalled at- I skip the mayonnaise. Why? Because of all the foods on earth, mayonnaise grosses me out the most- vegan or otherwise. No thanks.

Unlike white potatoes, sweet potatoes are supes low on the glycemic index, and so this baby will keep your bod high and mighty in the energy production realm. Keep the skin on of your organic sweets for extra mineral power. Now make this and show it off to your friends, and your farmers.

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Sweet Potato Salad

  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: Serves 6-8 1x


This Sweet Potato Salad will keep your body high and mighty in energy production. Eat it up at your next Summer BBQ.


  • 6 medium purple fleshed sweet potatoes
  • 1/2 red pepper
  • 1 cup broccoli, steamed
  • 1/4 cup fresh dill
  • 3 dill pickles
  • 3 tbsp tarragon or seed mustard
  • 1/4 cup olive oil
  • sea salt to taste


  1. Scrub skin of sweet potatoes and chop to 1-inch pieces
  2. Steam for 10 minutes until fork-tender
  3. Remove from heat and run under cool water
  4. Allow water to drain
  5. Coarsely chop red pepper, broccoli, dill and pickles
  6. In a large mixing bowl, toss together vegetables with mustard, olive and sea salt
  7. Serve at room temperature
  • Category: Entree

Question of The Day: What pot luck BBQ staple creeps you out the most?


20 Responses to “Sweet Potato Salad”

  1. Sharon said…
    Love the idea of purple sweet potatoes - in fact love sweet potatoes, period - but where do you find them?
    • Meghan Telpner said…
      Once sweet potatoes are in season you may be able to find them at your local market!
  2. Alice Gordezky said…
    So excited to find these recipes! Being gluten free for health reasons (Celiac) and wanting to be on a plant based diet these recipes will be amazing. I have had a hard time finding vegan recipes that are gluten free and are not based on soy for protein. These recipes will improve my health, look delicious and let me enjoy being able to cook creatively. So happy!
  3. Kathy said… July 15, 2020
    This salad was delicious, so easy and quick to make. I eliminated the oil and used and oilless dressing. I also added pea shoots, turned out wonderful.m Looking forward to trying more of your recipes.

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