Sweet Potato Salad
Try this creamy Sweet Potato Salad with eggs, celery, onion, mustard, and a tangy homemade dressing. An easy Southern-style side dish!
Servings: 6 servings
Equipment
- dutch oven or other large pot
- colander
- mixing bowl (large)
Ingredients
- 3 cups sweet potatoes peeled and cubed
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- ½ cup celery chopped
- ¼ cup onion diced
- 1 tablespoon fresh parsley chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 hard-boiled eggs chopped
Instructions
- Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender, about 10 minutes. Drain and let cool slightly.3 cups sweet potatoes
- In a large mixing bowl, combine the mayonnaise, Greek yogurt or sour cream, whole grain mustard, apple cider vinegar, granulated sugar, celery, onion, parsley, garlic powder, onion powder, paprika, salt, and black pepper. Stir well to combine.¾ cup mayonnaise, ¼ cup plain Greek yogurt, 1 tablespoon whole grain mustard, 1 tablespoon apple cider vinegar, 1 tablespoon granulated sugar, ½ cup celery, ¼ cup onion, 1 tablespoon fresh parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Gently fold in the cooked sweet potatoes and chopped hard-boiled eggs until evenly coated.3 hard-boiled eggs
- Cover and chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
🥡 Storage
- Store Sweet Potato Salad in an airtight container in the refrigerator for up to 4 days. Keep it refrigerated until you're ready to serve.
♨️ Reheating
- No reheating is necessary. This Sweet Potato Salad is intended to be served chilled.
❄️ Freezing
- Freezing is not recommended. The creamy dressing can separate after thawing, and the texture of the sweet potatoes, eggs, and fresh vegetables may change.
💡 Tips for best results
- Cook the sweet potatoes only until fork-tender so they hold their shape.
- Drain the potatoes well before adding them to the salad.
- Let the potatoes cool slightly before combining them with the dressing.
- Fold the ingredients together gently to avoid breaking up the sweet potatoes.
- Chill for at least 30 minutes before serving.
🍳 Alternate cooking methods
- No alternate cooking methods are recommended for this recipe. Boiling gives you good control over the texture of the cubed sweet potatoes.
♻️ Leftovers
- Serve leftovers chilled straight from the refrigerator. Give the salad a gentle stir before serving again.
📝 Notes
- Add a pinch of cayenne pepper for a little heat.
- Add a splash of pickle juice for extra tang.
- Plain Greek yogurt and sour cream can be used interchangeably in this recipe.
- This salad works well for meal prep and potlucks.
Nutrition
Calories: 307kcal | Carbohydrates: 18g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 478mg | Potassium: 323mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9761IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
