Dijon Sweet Potato Salad

I am a sucker for hot and cold food bars at natural food stores.  Mana Foods, Down to Earth, Alive + Well, Whole Foods – I don’t discriminate; I love ‘em all.  I love trying new recipes, yes, but the thing I love most about hot/cold food bars is the ingredient lists. 

You may be aware that the prices at the food bars are pretty steep – plus I love a good challenge in the kitchen – which is why I love it when stores list the ingredients of their prepared food.  It allows me to recreate my favorite new recipes at home for a portion of the price at home! 


Sure, I may not know the quantities of the ingredients [or in this case – which ingredients are more prevalent], but I get to taste-test along the way.  And the nicest thing about recreating recipes at home?  I get to tweak the amounts to suit our personal preferences.

Ben and I have been obsessed with Mana’s dijon sweet potato salad for a few months now [he may or may not stop by every Wednesday on his way home from the Chiropractor to see if it’s there].  The perfect mixture of sweet, savory, and tangy is absolutely addicting and we love that the salad is lighter than the “typical” mayo-based variety. 

When we hosted a dinner at our home to welcome visiting family, I figured it was the perfect excuse to try out a new recipe.  My first try needed a little tweaking – the sweet potatoes soak up lots of sauce – but I’m now very pleased with the end result.  Smile  We’ll definitely be making this salad around our home more often! 


Dijon Sweet Potato Salad


  • 5 medium sweet potatoes [I used Moloka`i sweets]
  • 1 Tbsp olive oil

  • 1/4 celery – finely chopped
  • 1/4 c green onions – finely chopped

  • 3 Tbsp olive oil
  • 1’’ ginger root – grated
  • 2 Tbsp dijon mustard
  • 2 Tbsp maple syrup
  • 1 1/2 Tbsp apple cider vinegar
  • salt + pepper to taste

Preheat oven to 425.

Chop your sweet potatoes into your desired size [I like mine to be about 1/2’’ cubes], then toss them in 1 Tbsp of the olive oil, salt + pepper and place them on a baking sheet. 

Bake for about 30-40 minutes, or until golden brown and fork-tender.


While the sweet potatoes are roasting, whisk together all the wet ingredients in a large bowl [including the remaining 3 Tbsp of olive oil].  Place these in the fridge until your potatoes are ready. 


Allow the sweet potatoes to cool to room temperature before mixing it all together. 


Season with salt + pepper, and

Enjoy!  This salad gets better after a few hours, or even overnight, so I recommend making it ahead of time.  Smile

Are you a fan of hot and cold food bars? What’s your favorite “recreation” recipe?

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


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