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It’s tender, crunchy, creamy, all the good stuff in a salad bowl. Enjoy it as a side dish or a light meal!

Can You Make Potato Salad with Sweet Potatoes?
Yes! Sweet potatoes are a more colorful and nutritionally dense alternative to regular potatoes, and they are not just meant to be a side dish. I often use them for morning Sweet Potato Toasts, Tater Tots, and this salad.
Benefits of Sweet Potato Salad
Whenever you need a simple meal or a side dish that is light, tasty, and can please a crowd, this Sweet Potato Salad is both! Plus, it’s packed with veggies, meaning tons of vitamins, minerals, and fiber.
Most American potato salads include a heavy mayo dressing, but this recipe with sweet potatoes 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
You’re not going to believe the combination of the flavors from the sweet potato, red onion, and crunch from the celery that’s going to make your tastebuds do a happy dance. It’s a delicious combo that even the skeptics will want a second helping. Here’s what you need to make this sweet potato salad happen:
- Sweet potatoes: colorful, nutritious, and a healthy swap for potatoes!
- Hard-boiled eggs: add volume, flavor, and protein.
- Red onion: tasty, crunchy, and fresh!
- Green onion: both for the salad and for garnish.
- Celery: adds crunchiness and flavor.
- Thyme: delicious! Italian seasoning makes a good swap if you don’t have dried thyme.
- Paprika: adds a wonderful flavor and a bright color to the dressing.
- Salt and pepper: the classic duo for seasoning.
- Plain nonfat Greek yogurt: makes the dressing lower in fat and still tangy and creamy!
- Mayonnaise: since we’re adding Greek yogurt, we won’t use too much!

How to Make Potato Salad with Sweet Potatoes
Making this tasty salad doesn’t take long if you follow these tips and cooking steps:
1. Prep
First, you wash, peel, and dice the sweet potatoes.
2. Cook the eggs
I recommend boiling the eggs while the potatoes cook so you can add them to the salad at the same time.
3. Cook the sweet potatoes
You can cook the sweet potatoes in a large pot with water for 15 to 20 minutes or microwave them covered with plastic wrap for 3 to 5 minutes or until tender. Make sure not to overcook the sweet potatoes so they don’t fall apart. If using this microwave method, be super careful when removing the plastic wrap from the steamed potatoes; the trapped steam is HOT!
4. Allow to cool down
Once the sweet potatoes are done cooking, you drain them and allow them to cool completely.
5. Make the salad
Now, in a large bowl, you combine the onions, celery, thyme, paprika, salt, and pepper. Then, you add the yogurt and mayo, and mix again until well combined.

6. Combine
Finally, you 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.

7. 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.
Watch the video to see how this simple potato salad with sweet potatoes comes together fast:
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.
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.
Margaret says
One of my favourite side dishes, healthy & delicious, thank you!
Kimmy says
Loved serving this lighter version at our BBQ last weekend.
Olivia says
This sweet potato salad is sooooo good! I love the idea of using Greek yogurt and taste just as good as the classic recipe. Amazing!
Brandi says
What do you recommend subbing the yogurt for to make it dairy free?
Laura Fuentes says
Hi Brandi, you can make this recipe dairy-free by using your favorite mayonnaise instead of the yogurt. Enjoy!
Brandi says
Can u use sour cream instead of yogurt
Laura Fuentes says
Yes! Sour cream is a terrific substitute for this recipe.
Sarah says
Can I prepare the sweet potatoes differently? I don’t put plastic in the microwave- ever. Tia.
Laura Fuentes says
sure. boil them, roast them…. the key is to start with cooked and cooled potatoes.