Grilled Sweet Potato Salad with Thai Basil
Charred grilled sweet potatoes tossed with a bright, creamy dressing of yogurt, mayo, lime, and aromatic Thai basil, ginger, and turmeric. Cool, herbaceous, and subtly spiced, this salad bridges summer grilling and Southeast Asian flavors. Serve as a side dish for grilled meats or as a vegetarian main, ideal for casual entertaining or potlucks. The grilling technique adds depth beyond typical potato salads.
Ingredients
- 4 pounds sweet potatoes, cut lengthwise into 1/2-inch slices
- 3 tablespoons olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- ½ cup yogurt
- ½ cup mayonnaise
- ¼ cup Thai basil leaves, minced
- 2 tablespoons chives, minced
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- ½ teaspoon ground turmeric
- 1 celery stalk celery, minced
- 1 clove garlic, finely grated
- 1 inch ginger, peeled and finely grated
Instructions
- 1
Light grill to medium-high heat.
- 2
Toss sweet potato slices with olive oil, salt, and pepper.
- 3
Grill potatoes, flipping once, until cooked through and lightly charred.
- 4
Transfer to cutting board and cool, then roughly chop.
- 5
Whisk together yogurt, mayonnaise, Thai basil, chives, lime juice, lime zest, turmeric, celery, garlic, and ginger until combined.
- 6
Add cooled potatoes to dressing and toss to coat.
- 7
Transfer to serving bowl and serve at room temperature or chill before serving.
Tips
Slice potatoes evenly to 1/2-inch thickness so they cook uniformly and develop even char marks without drying out.
Prepare the dressing while potatoes cool to save time; flavors meld better when potatoes are still warm.
Toast the lime zest briefly in a dry pan before adding to dressing to intensify its citrus aroma.
Good to Know
Cover and refrigerate up to 3 days. Dressing may separate; stir before serving.
Grill and chop potatoes up to 1 day ahead. Make dressing same day. Combine no more than 4 hours before serving to avoid sogginess.
Room temperature or chilled. Pairs well with grilled chicken, fish, or lamb. Serves 6-8 as a side.
Common Mistakes
Slice potatoes unevenly to avoid undercooked or burnt edges.
Skip cooling potatoes to avoid wilting the herbs in warm dressing.
Grill on too-high heat to prevent burnt exteriors with raw interiors.
Substitutions
FAQ
Can I make this salad ahead of time?
Grill and chop potatoes up to one day ahead. Prepare the dressing on serving day. Toss together no more than 4 hours before serving to maintain texture and prevent the salad from becoming mushy.
What if I don't have Thai basil?
Fresh mint or cilantro works as a direct substitute at a 1:1 ratio. Both provide brightness and herbal notes, though cilantro will taste more peppery and mint more cooling. Adjust turmeric slightly if desired.
Can I freeze leftovers?
Not recommended. The yogurt and mayo-based dressing separates and the potato texture becomes grainy when thawed. Refrigerate leftovers in an airtight container for up to 3 days instead.