Geoffrey Zakarian's Grilled Sweet Potato Salad
Prep time
Total time
Serves: 4
  • 3 sweet potatoes, skin on and sliced into ½-inch rounds
  • Kosher salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil, plus extra for the potatoes
  • ¼ cup white wine vinegar, preferably Chardonnay
  • 2 tablespoons chopped capers
  • 2 tablespoons honey
  • 1 teaspoon whole-grain mustard
  • 1 cup sliced scallions
  • ½ cup walnuts, toasted
  • 1 green apple, cored and julienned
  • 1 tablespoon sliced chives
  • 2 tablespoons white sesame seeds, toasted
  • Fresh parsley and cilantro leaves, for garnish
  1. Preheat a grill to medium heat.
  2. Place sweet potatoes in microwave safe bowl and microwave about 10 minutes until fork tender but slightly firm
  3. Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat.
  4. Grill the potatoes until caramelized, about 4 minutes per side.
  5. Remove the potatoes from the grill and allow them to come to room temperature.
  6. To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper.
  7. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
  8. Dress the potatoes with enough vinaigrette to coat the salad.
  9. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.
Recipe by Dishin & Dishes at