sweet yams in the summertime: southwest potato salad

southwest potato salad

After my last few posts of cakes, muffins and cookies, I figured I better post a salad. I made this for dinner the other night because I wanted to use up the yams lingering around my vegetable drawer. Truth be told, I was wondering why I had yams when it was nearly June. But then I remembered I’ve been eating asparagus like it’s been going out of style (well, it is a short growing season), hence the lingering yams. So when I spied a can of black beans in my cupboard, this salad idea was born. It’s a potato salad that strays from the norm and it’s a very, very good thing.

southwest potato salad

southwest potato salad

It’s a long weekend here in Canada so why not celebrate with a potato salad. It’s perfect picnic, barbeque or friendly gathering eats and this one is especially nice because it’s not the usual mayo-laden stuff. The roasted sweet potatoes give a good sweetness (so much so that I didn’t add any honey or sweetener in the dressing) and I tossed in some frozen corn to roast up as well. I kept the vinaigrette a bit zingy with lots of lime juice and garlic. Cumin, chili powder and chili flakes (plus a splash of hot sauce) add heat, but it won’t burn your face off. I think people get scared with seeing a lot of chili powder in a recipe, but it’s a blend of several different components (usually garlic powder, paprika, cayenne, and oregano) so I don’t find it all that spicy. But if you’re a bit heat-shy, add the amount you feel comfortable with.

southwest potato salad

My husband and I ate this up as a main-dish salad, but it would work perfectly as a side for a summer bbq. It’s so much more delicious than I would have imagined and we both went back for seconds. I’m already wondering if I should throw some more yams into my grocery basket along with the asparagus! Yams may not scream spring & summer, but this salad helps transform into the perfect vegetable for nice warm days.

southwest potato salad

And don’t forget to add a sprinkle of feta cheese before serving! It compliments this dish so well.

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27 comments to “sweet yams in the summertime: southwest potato salad”

  1. 1
    Miss K   May 18, 2012 at 12:05 pm

    Looks delicious and healthy!

  2. 2
    NicoleD   May 18, 2012 at 12:19 pm

    Yum! I am not afraid of chili powder and good thinking on the Old Bay. I love that stuff.

  3. 3
    Can   May 18, 2012 at 2:04 pm

    I love yams! and this looks so yummy. I might want to try your recipe with Kabocha too.

  4. 4
    Donna   May 18, 2012 at 3:07 pm

    Salad days are here again; this looks delicious and it has a lot of my favorite flavors. Thanks!

  5. 5
    Meister @ The Nervous Cook   May 18, 2012 at 5:45 pm

    You couldn’t possibly have put more of my favorite things into this salad: Corn + beans + red onion + sweet ‘taters + cumin = my food dreams all come true.

  6. 6
    Louisa Shiffer   May 18, 2012 at 5:54 pm

    This looks delicious!! I absolutely must try it this weekend!!

  7. 7
    Gretchen @ flowercityfoodie.com   May 18, 2012 at 5:57 pm

    I love all forms of potato salad! I grew up being totally devoted to my grandparents mustard & white potato kind, but now I love mixing it up a bit with new variations.

  8. 8
    Joanne (Bijoux)   May 18, 2012 at 6:40 pm

    I love sweet potato fries and eat them any time of the year so I don’t think that yams should only be eaten in winter. That being said I really wish I had the ingredients to make this salad for tomorrow. We’re going on a picnic to the Toronto islands and I’m still debating what foods to bring along.

  9. 9
    Jacqui   May 19, 2012 at 8:14 am

    I’ve made something similar, but without the sweet potatoes, sounds delicious!

  10. 10
    Marissa | Pinch and Swirl   May 19, 2012 at 8:55 am

    What a terrific flavor combination – sweet/savory/spicy = yum! Thanks for sharing this.

  11. 11
    Jessica @ Quirky Bookworm   May 19, 2012 at 4:46 pm

    I’ve done something similar – but with green chiles, and I didn’t think of adding feta. Definitely gonna have to give this a shot.

  12. 12
    Joanne   May 20, 2012 at 5:32 am

    This kind of potato salad is way more my style than the traditional white potatoes and mayo version. YUCK!

    I love sweet potatoes year round and could see myself eating htis all summer!

  13. 13
    Sharyn Dimmick   May 20, 2012 at 3:33 pm

    I like the feta, lime, cumin and cilantro to tame the sweetness.

  14. 14
    Linda   May 20, 2012 at 7:16 pm

    Roasted yams are one of my favourite salad add-ins — try them in a quinoa salad!

  15. 15
    Carol Browne   May 21, 2012 at 5:37 pm

    Delicious! I served this on brown rice and added some avocado on top! Thanks so much for this recipe. I find lime makes all kinds of food taste alive! In a good way! :-)

  16. 16
    kickpleat   May 21, 2012 at 6:59 pm

    NicoleD, I love using Old Bay – it’s so versatile :)

    Hooray for salad days, right Donna? So good!

    Meister, glad I could make it a reality for you! It’s super delicious.

    Louisa, let me know if you do!

    Me too, Gretchen (though I never did grow up with potato salad). Enjoy!

    Joanne, a picnic on the island sounds so nice!! Let me know what you end up making!

    Jacqui, I’ve made similar bean salads, but this one was a good call with the sweet potato.

    Thanks Marissa.

    Jessica, the feta is a great addition.

    Thanks Joanne, I like this one a whole lot too! And I could definitely eat it up anytime.

    Linda, I have: http://poppytalk.blogspot.ca/2012/03/fetching-grain-sweet-potato-and-quinoa.html

    Carol, so glad that you enjoyed the salad!

  17. 17
    achowlife   May 23, 2012 at 2:45 pm

    A good thing, indeed. I think my daughter might even eat this! Thanks, Jeanette! xo

  18. 18
    kickpleat   May 23, 2012 at 5:05 pm

    Hooray!! I hope she’ll eat this up, achowlife! We loved it a whole lot and can imagine that it’s super kid-friendly (as long as you tone down the spices).

  19. 19
    Robert F   May 24, 2012 at 10:49 pm

    I made this tonight and I loved it. Hard to believe that I prefer this to Mark Bittman’s version (sweet red peppers, cilantro, but otherwise similar). I needed two tablespoons of oil initially to get all of the yams coated, then reduced the oil in the dressing. Aesthetically, I prefer roasted corn, but I guess that’s tricky when you start with icy frozen corn.

    Old Bay is an interesting choice for you, I don’t think I’ve seen that in any of your creations, at least not in the last year or two? And speaking of spices, I’m headed to Turkey on business in a few weeks and will be looking for Aleppo pepper in the Istanbul spice market.

  20. 20
    kickpleat   May 26, 2012 at 2:28 pm

    Glad to hear that you loved it! And I’m envious of your upcoming trip to Turkey – so much to see and do! Enjoy :)

  21. 21
    Katie   May 30, 2012 at 10:37 am

    I’m a potato salad super-fan, so I know I’ll love this recipe! thanks!

  22. 22
    Elaine   December 28, 2012 at 6:26 pm

    Delish! I had to cook my sweet potatoes for much longer though (nearly 45 – 60 mins?) – nonetheless, this was a great, healthy break from the festive gluttony! Thank you!

  23. 23
    Jannike   January 21, 2013 at 3:18 pm

    Finally got around to making this salad last night, and it was the best EVER, even without the feta (no dairy diet). Thanks!

  24. 24
    Sarah   March 29, 2013 at 7:31 am

    I am making this for Easter this year! Hopefully it’s good at room temp or cold… guess I could warm it a little before serving but our Holidays are potluck style.

  25. 25
    kickpleat   March 30, 2013 at 8:21 pm

    Sarah, it’s great warm or cold. Enjoy!!

  26. 26
    Melissa   August 17, 2014 at 8:47 am

    I tried this salad and will try it again with a few adjustments. To me, the sweet potatoes are out of place in this dish. The texture doesn’t fit. Otherwise the flavor was really good. I had this with grilled pork chops seasoned with cumin, coriander, garlic and brown sugar. Very good combo!

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