Last Updated on June 8, 2025
This Vegan Sweet Potato Salad is as simple to make as a traditional potato salad.
The salad is a little sweeter than the traditional, it’s vegan as well as gluten free, and full of flavor with a touch of a sweet, tangy, and smoky flavors.
Potato salad has always been my favorite side or main dish, so I thought why not try switching out the regular potatoes for the sweet potatoes.
Just like the regular potatoes, you can either roast the potatoes or boil the potatoes for this salad.
I love potato salad all year round, but during the summer I prefer to boil the potatoes for the salad.
During the colder months, I like to roast the potatoes for my potato salad.
Side dishes that compliment this salad are my Butter Bean Salad, Cowboy Caviar, Vegetable Tofu Kebobs, Sweet Corn Salad, Crispy Oven Dill Pickles, Oven Roasted Green Beans, Vegan Baked Beans, and my favorite the Vegan Bean Hotdish.
Ingredients needed for the salad
- Sweet Potatoes – Any variety of sweet potato or yam will work great in the salad.
- Vegan Mayonnaise – The vegan mayonnaise is the base of the dressing in this salad, use your favorite vegan mayo.
- Onion – Optional. Saute a onion to caramelize, this will bring out more sweetness in the onion. A powdered onion can replace a fresh onion.
- Celery – Fresh celery adds the much needed crunchiness, along with a salty and grassy taste that compliments this fresh tasting salad.
- Mustard – I used a plain yellow mustard for the salad, switch it up by adding your favorite mustard.
- Oil – The oil is only needed if sauteing a onion.
- Apple Cider Vinegar – The vinegar adds a slight tangy taste to the salad.
- Real Maple Syrup – The syrup adds more sweetness to the salad.
- Seasonings – Salt, pepper, onion powder (if not adding a sauteed onion), garlic powder, celery seed, and smoked paprika.
How to make a Vegan Sweet Potato Salad
Clean and peel the sweet potatoes.
Boil or bake the sweet potatoes until they are done but still firm.
Once the potatoes are done, drain and rinse with cold water to stop the cooking, set aside.
Clean and dice the onion, if using a fresh onion.
In a small fry pan, add the oil and fresh onion, saute for about 7 minutes or until the onion starts to brown and caramelize, set aside to cool.
In a large serving bowl, add the cooked potatoes and vegetables.
Add the remaining ingredients to the large serving bowl.
Stir the ingredients together until well combined.
Cover the bowl and place in the refrigerator for up to 2 hours or overnight.
Remove the bowl from the refrigerator and stir the salad before serving.
Vegan Sweet Potato Salad
Ingredients
Method
- Clean and peel the sweet potatoes.
- Boil or bake the sweet potatoes until they are done but still firm.
- Once the potatoes are done, drain and rinse with cold water to stop the cooking, set aside.
- Clean and dice the onion, if using a fresh onion.
- In a small fry pan, add the oil and fresh onion, saute for about 7 minutes or until the onion starts to brown and caramelize, set aside to cool.
- In a large serving bowl, add the cooked potatoes and vegetables.
- Add the remaining ingredients to the large serving bowl.
- Stir the ingredients together until well combined.
- Cover the bowl and place in the refrigerator for up to 2 hours or overnight.
- Remove the bowl from the refrigerator and stir the salad before serving.
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