Rainbow Sweet Potato Salad Recipe

Name: Rainbow Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs okinawan sweet potatoes, skin on, whole (purple flesh, white skin); 2 medium red bell peppers; 2 medium yellow bell peppers; 2 medium orange bell peppers; 2 medium green bell peppers; 1 large red onion; dressing; 1 cup salad oil; 2 cups honey; 4 cups vinegar (what ever kind you enjoy); 2 tablespoons sea salt (or to taste); 2 1/2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; fresh ground pepper; 1 bay leaf; 2 garlic cloves, minced

Servings: persons

5 lbs okinawan sweet potatoes, skin on, whole (purple flesh, white skin)
2 medium red bell peppers
2 medium yellow bell peppers
2 medium orange bell peppers
2 medium green bell peppers
1 large red onion
dressing
1 cup salad oil
2 cups honey
4 cups vinegar (what ever kind you enjoy)
2 tablespoons sea salt (or to taste)
2 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
fresh ground pepper
1 bay leaf
2 garlic cloves, minced

1
Scrub the sweet potatoes, and steam them whole, with skins on. When you can pierce it with a fork, it is done. Allow the potatoes to cool, refrigerate for an hour.
2
In the meantime, Combine all the dressing ingredients and chill.
3
Julienne the bell peppers, and toss together, chill.
4
Julienne the red onion, set aside to chill.
5
Cut the chilled potatoes into cubes. (You may remove the skin if you wish, but the skin has a lot of fiber, and adds to the color of the dish).
6
In a large bowl (I use a clear glass bowl to help show-off the salad), Place a layer of cubed potato on the bottom. Top with a layer of the bell pepper medley, and red onion.
7
Repeat layers, ending with the bell pepper medley and red onion.
8
If you'd like, you could strain the dressing so that no pepper or garlic bits are in the salad. Pour the dressing over the salad just before serving.

1563

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 lbs okinawan sweet potatoes, skin on, whole (purple flesh, white skin), 2 medium red bell peppers, 2 medium yellow bell peppers, 2 medium orange bell peppers, and more.

Yes, Rainbow Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rainbow Sweet Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions