This Mediterranean-inspired sweetpotato salad features big slivers of lemon zest, a lemon-olive oil dressing, and fresh rosemary, sage, and thyme. Its bold flavors will make it a favorite all summer long. It's particularly delicious alongside grilled steaks, chops, chicken, and seafood.
Try the recipe with yellow- or orange-fleshed sweetpotatoes—yellow will make it a little less sweet, orange a little more. But we think a mixture is particularly pretty. (You also might like our Sweetpotato "Potato" Salad and our Southwest Sweetpotato Salad.)
Lemon Herb Sweetpotato Salad
Serves 6 to 8
2 1/4 pounds yellow- or orange-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
2 to 3 lemons
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt, or more to taste
3/4 teaspoon pepper, or more to taste
1/2 cup halved pitted black olives (optional)
1 scallion, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh thyme
Place the sweetpotatoes in a large saucepan or small stockpot, cover with cool water by 1 inch, and stir in enough salt to make the water taste like the ocean (about 1 1/2 teaspoons per quart). Bring to a boil over high heat.
Meanwhile, use a vegetable peeler to remove the zest from 2 of the lemons in thick shaves. Thinly cut the pieces of zest crosswise into tiny matchsticks and set aside. Squeeze the zested lemons, plus an additional lemon if necessary, to yield 1/4 cup of juice. In a large bowl, combine the zest, juice, olive oil, garlic, salt, and pepper. Set aside.
Once the sweetpotatoes come to a boil, reduce to a simmer, and continue to cook until tender, about 6 minutes. Drain and transfer to the bowl with the lemon juice mixture, gently stirring to combine. Set aside to cool, gently stirring occasionally.
Stir in the olives (if using), scallion, rosemary, sage, thyme, and additional lemon juice, salt, and pepper to taste. Serve cold or room temperature.