Chilled Sweet Potato Salad with Lime and Chili Oil

Who says sweet potatoes are just for Thanksgiving? I say bring them to the table all year long. This simple sweet potato summer salad is served chilled and is a great side dish to warm weather entertaining.

Chilled Sweet Potato Salad with Lime and Chili Oil 

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  • 3 pound medium sweet potatoes peeled and cut into 3/4‑inch pieces
  • 3 tablespoon rice vinegar
  • 1 teaspoon finely grated lime zest
  • 3 tablespoon fresh lime juice
  • 1 scallion trimmed, thinly sliced diagonally
  • coarse salt and freshly ground pepper, to taste
  • ½ teaspoon chili oil
  • ¼ cup grapeseed oil
  • ½ scallion (dark-green part only), thinly sliced diagonally for garnish


Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain. Whisk vinegar, lime zest and juice, 1 scallion sliced, 1 teaspoon salt and chili oil in a small bowl. Add grapeseed oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with warm sweet potatoes in a large bowl, and garnish with remaining ½ scallion. Let come to room temperature, then refrigerate until chilled. Serve cold.