Gluten Free Mexican Sweet Potato Salad

by Carol Kicinski on May 28, 2015

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As we head into summer and start to fire up the grill for backyard barbecues and gather ‘round the pool, on patios, porches, or under a shady tree for simple summer entertaining, it’s time to start thinking about side dishes for our burgers, hot dogs and grilled chicken.

When I think of summer side dishes of course I think of potato salad. I mean for me, it just wouldn’t be summer without some potato salad. Preferably lots and lots of potato salad!

If you need a new take on potato salad (and who doesn’t?) I have a bright, citrusy, Mexican-inspired version that uses sweet potatoes instead of regular white potatoes. It is also mayonnaise free which makes it perfect for cookouts, picnics, and pot lucks.

I originally made this recipe to go alongside my Orange Chipotle Chicken with Citrus Salsa. I used some San-J gluten free Orange Sauce for the chicken and decided to carry it over to the salad – genius if I do say so myself! This salad complemented the chicken perfectly. But honestly, this sweet potato salad is so yummy it will complement almost anything.

You can make this ahead and keep covered in the fridge. You can serve it cold or at room temp. And because of the lack of mayo, you don’t need to worry about keeping it in a cooler if taking to the park or beach or wherever you like to spend your days.


Gluten Free Mexican Sweet Potato Salad


4 medium sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, cut into 1-inch pieces
2 tablespoons plus ¼ cup olive oil, use divided
Kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, seeded and chopped
½ cup fresh cilantro, roughly chopped
1 jalapeno pepper, seeded, deveined and roughly chopped
1 clove garlic, roughly chopped
¼ cup San-J Orange Sauce


Preheat oven to 400 degrees. Place the sweet potatoes and onions on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, add 1 teaspoon salt, ½ teaspoon pepper, and toss to coat. Roast, turning once or twice, for 30 minutes or until the sweet potatoes are tender and starting to brown. Remove from oven and let cool.

In a large bowl, combine the cooled sweet potatoes and onions with the black beans, red pepper, and cilantro.

Place the jalapeno and garlic in the blender and pulse several times to finely chop. Add the San-J Orange Sauce and ¼ cup olive oil and blend until smooth. Taste and add salt and pepper if desired. Pour the dressing over the vegetables and toss to coat. Serve at room temperature or cold.


Serves 6

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Categories:    Salads & Dressings

{ 4 comments… read them below or add one }

Tom @ Raise Your Garden May 28, 2015 at 8:33 pm

I can honestly say I’ve never had a Mexican potato salad before. I love most other Mexican foods. This looks like something that my wife can help me make. Ha. Thanks


Carol Kicinski June 1, 2015 at 3:49 pm

Hi Tom :) Mexican is my favorite! You will love this … I’m sure your wife will give you a hand. haha


jude June 7, 2015 at 1:46 pm

It looks like the onions are in there twice. Do you roast some onions and use some raw?


Carol Kicinski June 9, 2015 at 1:02 pm

Oops! Sorry Judy, it’s supposed to be red Pepper, not onion. I fixed it on the post. :) Thanks for pointing that out.


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