Photo of Nutty sweet potato salad by WW

Nutty sweet potato salad

Total Time
20 min
15 min
5 min
Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish. Five-spice powder, traditionally used in Chinese cooking, seems like a very unorthodox addition to any potato salad. Here, it adds a warm sweetness since it's usually made with star anise, fennel, and cinnamon, and is a wonderful complement for the heartier ingredients as well as the tart currants. It'll turn the heads of even the biggest potato salad skeptics. Garnish with scallions or fresh herbs, if desired.


Uncooked sweet potato(es)

2 large, peeled and cut into 1/4-inch wedges (about 1 1/4 lbs)

Reduced calorie mayonnaise

3 Tbsp

Fresh lemon juice

3 Tbsp

Five-spice powder

¼ tsp

Chopped walnuts

¼ cup(s), toasted

Dried currants

3 Tbsp, chopped

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Bring 2 inches of water to a boil in a medium pot fitted with a steamer. Add potatoes; . cover; reduce heat to medium, and steam until fork-tender, about 5 to 7 minutes; cool to room temperature.
  2. In a small bowl, whisk together mayonnaise, lemon juice, and five-spice powder. Pour over sweet potatoes and toss gently.
  3. Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving.