Sweet Potato and Edamame Salad

Posted 09/16/2014 | By HealthCorps

If you’re only accustomed to traditional potato salad, made with white potato and loads of mayonnaise, then it’s time to get creative …….with sweet potatoes and a lighter dressing!

Sweet Potato and Edamame Salad


  • 6 medium size sweet potatoes (about 3 pounds)
  • 1 small onion, diced
  • 1 cup boiled edamame beans
  • 1 cup diced celery
  • 1 cup shredded carrots
  • 1 tablespoon of fresh chives, diced
  • 2 tablespoons of olive oil for stovetop roasting of potatoes


  • 1 ½ tablespoons olive oil
  • 2 tablespoon lemon juice (fresh squeezed best)
  • 1 tablespoon Dijon mustard (or grainy mustard)
  • Whisk together and set aside
  • Salt and pepper to taste (once salad is dressed)


  1. Prepare a large skillet with the olive oil.  Decide if you’d like to keep the skin on or not and scrub potatoes thoroughly.
  2. Cut the potatoes into small cubes and divide into two piles.
  3. After heating the skillet on a low flame, add one half of the batch of potatoes.  It’s best to keep them in a single layer.
  4. Cover skillet and allow potatoes to turn golden on one side, flip the cubed potatoes and finish cooking on the other side.
  5. Place cooked potatoes in bowl and cook the rest of the potatoes.
  6. Add the second cooked batch to the bowl and allow potatoes to cool a bit.
  7. Add chopped celery, shredded carrots, chives and edamame and mix gently.
  8. Using a spatula, fold in the dressing and toss again, gently.
  9. Add salt and pepper to taste and serve, or chill for up to two days.

Here’s a food quick tip: When you make ice cubes, consider making tea cubes out of strong brewed teas, and drop berries or sliced fruit into traditional water and tea cubes. Add to seltzer or iced water to jazz up the flavor and to add antioxidant color!!

Join the conversation! Leave a comment

Leave a Comment

Your email address will not be published. All fields are required.


Subscribe to the HealthCorps Newsletter