Roasted Pepper Sweet Potato Salad

30 12 servings, 1/2 cup (125 mL) each
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12 servings, 1/2 cup (125 mL) each

Looking for a twist on potato salad? This recipe keeps potato salad interesting with roasted peppers and a kick of Dijon mustard.

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What You Need

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Make It

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  • Cook potatoes in boiling water in saucepan 10 min. or just until tender; drain.
  • Place warm potatoes in large bowl. Mix dressing, lime juice and mustard until blended. Add to potatoes; toss to evenly coat.
  • Add peppers and cilantro; mix lightly.

How to Roast Peppers

Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.


  • 12 servings, 1/2 cup (125 mL) each

Healthy Living

  • Healthy Living

Nutritional Information

Serving Size 12 servings, 1/2 cup (125 mL) each
Calories 70
% Daily Value
Total fat 1g
Saturated fat 0g
Cholesterol 0mg
Sodium 70mg
Carbohydrate 15g
Dietary fibre 2g
Sugars 5g
Protein 1g
Vitamin A 120 %DV
Vitamin C 50 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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