This sweet potato salad is tender, crunchy, and creamy: all the good stuff in a bowl. Enjoy it as a side or a light meal!
Potato Salad with Sweet Potatoes
Sweet potatoes are a more colorful and nutritionally dense alternative to regular potatoes. I often use them for sweet potato toasts in the morning, tater tots, and this epic sweet potato salad.
Most American potato salads include a heavy mayo dressing, but this recipe cuts it in half with nonfat Greek yogurt. The yogurt adds a tangier flavor and more protein along with the hard-boiled eggs because they, too, belong in potato salad.
Ingredients
Sweet potatoes are the star of this salad, while red onion, green onion, and celery add more crunchiness and flavor. Hard-boiled eggs are a must for volume and protein. The creaminess comes from combining plain nonfat Greek yogurt with just a little mayonnaise, plus thyme (or Italian seasoning), paprika, salt, and pepper.
How to Make Potato Salad with Sweet Potatoes
Check the steps and the video below to make this salad quick and easy:
- Cook the sweet potatoes.
Wash, peel, and dice the sweet potatoes. Then, cook for 15 to 20 minutes on the stove or 3 to 5 minutes in the microwave; you want them tender but not mushy, so they don't fall apart. - Cook the eggs.
I recommend boiling the eggs while the potatoes cook so you can add them to the salad at the same time. - Allow them to cool down.
Once the sweet potatoes are cooked, drain them and allow them to cool completely. If using this microwave method, be super careful when removing the plastic wrap from the steamed potatoes; the trapped steam is HOT! - Make the salad.
Combine the onions, celery, thyme, paprika, salt, and pepper in a large bowl. Then, add the yogurt and mayo, and mix again until well combined.
- Combine.
Finally, add the cooked sweet potatoes and diced hard-boiled eggs to the bowl. Fold them gently into the dressing until they’re nicely coated with it.
- Refrigerate.
Refrigerate the salad for 2 hours or up to 3 days. Right before serving, garnish with additional fresh green onion and paprika, if desired.
How Long Does Sweet Potato Salad Last?
Sweet potato salad can be stored in an airtight container in the fridge for up to 3 days. If you’re thinking of doubling the batch and using it to solve dinner fast and pack it for lunch, go ahead!
What to Serve with Sweet Potato Salad
If you have grilling plans, this salad is a great side for kabobs and matches perfectly with other tasty and healthy sides such as Watermelon Feta Salad, Carrot Fries, and Cobb Salad Dip.
Potato Salad with Sweet Potatoes
Watch how it’s made:
Ingredients
- 2 pounds sweet potatoes, peeled and diced
- 2 hardboiled eggs, peeled and diced
- ¼ cup red onion, diced
- ¼ cup green onion, thinly sliced + extra for garnish
- ¼ cup celery, chopped
- ¼ teaspoon thyme
- 1 teaspoon ground paprika, + extra for garnish
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 ounces plain nonfat Greek yogurt
- ¼ cup mayonnaise
Instructions
Prep:
- Peel and dice the sweet potatoes. I recommend hard-boiling your eggs while the potatoes cook; that way, they can be added in at the same time.
Cook the sweet potatoes:
- Place the diced potatoes in a large pot and cover them with about 2 inches of water. Add a teaspoon of salt to season them. Bring them to a boil and cook them until just tender but not mushy, for 15 to 20 minutes. Once the sweet potatoes are done cooking, drain and allow them to cool completely.
Make the sweet potato salad:
- In a large bowl, combine the chopped onions, celery, thyme, paprika, salt, and pepper. Add the yogurt and mayo, and mix again until well combined.
- Add the cooked sweet potatoes and diced hard-boiled eggs to the bowl, and gently fold them into the dressing until they're nicely coated with it.
Refrigerate:
- Refrigerate for 2 hours or up to 3 days. Right before serving, garnish with additional fresh green onion and paprika, if desired.
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Lisa says
The store was out of frozen sweet potato cubes so I substituted frozen butternut squash cubes. This salad was a hit with my family. The only thing I’d note is that the recipe leads to a very lightly dressed salad. I’m still giving 5 stars because I think that’s an easily changed matter of preference.
Lisa says
Fresh or dried Thyme?
Laura Fuentes says
Dried
Mary says
When I go to our family’s cookout I often feel pretty guilty about the amount of potato salad I eat. I made this version the way my family makes it and ohhh man this recipe was awesome. Thanks for sharing Laura!
Margaret says
I made this potato salad with sweet potatoes for dinner last night and it was a big hit! Will definitely be making this again.