White Bean and Sweet Potato Salad

White Bean and Sweet Potato Salad

Today we took the old school German potato salad and gave it a Healthyish twist!

German potato salad is traditionally boiled red potatoes cubed and tossed with bacon, garlic, onion, and parsley. The dressing is largely made from bacon grease combined with apple cider vinegar and sugar. Needless to say, this version of the dish is really heavy and indulgent.

Which is why we decided to lighten it up. We’ve cut the bacon, (and the grease), loaded in the veggies and fresh herbs, and made a dressing that is tangy and sweet. This plant based version is truly delicious and beyond easy to prepare.

Health Fact: Purple sweet potatoes are a great source of iron, fiber and Vitamin C. As an added bonus, these potatoes are also low on the glycemic index making them better for diabetics.

So, Let’s Get Started.

What You’ll Need: Serves 4 – 6 people as a side dish

  • 1 small shallot
  • 3 stocks of celery with leaves
  • 1 bulb of fennel
  • Fresh Italian parsley
  • 2 small purple sweet potatoes (or 1 large one)
  • 1 can white beans
  • 3 tablespoon olive oil
  • 2 tablespoons cane sugar
  • 2 tablespoons white vinegar
  • Juice from 1/2 lemon
  • Salt and pepper to taste


  • Scrub clean your purple sweet potatoes and add them to a pot of boiling water. Cook the potatoes until they are soft in the center.
  • Drain off the hot water and set them aside until they are cool.
  • Thinly slice your shallots, fennel and celery stocks into evenly sized pieces.
  • Add all of the veggies into a large mixing bowl.
  • Drain and rinse your beans. Once all of the water is drained, add the beans to the mixing bowl with the veggies. Gently toss everything together.
  • Next, you will grab your cooled off purple sweet potatoes and cut them into evenly sized cubes. Gently toss the sweet potatoes with the veggie and bean mixture. Be sure not to break the sweet potatoes during this process.
  • Next, you will prepare the dressing. In a separate mixing bowl, combine the white vinegar, cane sugar, lemon juice and olive oil. Whisk well. Gently pour this mixture over the salad and toss everything together.
  • Season with a good bit of salt and pepper. Be sure to taste it as you go, so you know it is seasoned to your liking.
  • Finish with freshly chopped parsley and serve!
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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