June 19, 2020
This sweet potato salad is a lighter version of the classic recipe that’s just as delicious and much better for you. Watch the video to see how this simple salad comes together fast.
Sweet potatoes make a more colorful and nutritionally dense alternative to regular potatoes and they are not just meant to be as a side dish.
Healthy Sweet Potato Salad
Whenever you need a simple side dish that is light, tasty, and can please a crowd, this Sweet Potato Salad is both!
Most American potato salads include a heavy mayo dressing, but this recipe cuts it in half with Greek yogurt. The yogurt adds a tangier flavor and more protein along with the hard-boiled eggs because they too belong in potato salad.
Sweet Potato Salad Ingredients
You’re not going to belive 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, peeled and diced
- Hard-boiled eggs, peeled and diced
- Chopped red onion
- Sliced green onion + extra for garnish
- Chopped celery
- Dried thyme
- Smoked paprika + extra for garnish
- Black pepper
- Plain Greek yogurt
I prefer smoked paprika in my potato salad because it gives it a wonderful smoked flavor that goes from plain to epic immediately.
How to Cook the Sweet Potatoes (FAST!)
Add the chopped potatoes to a large, microwave-safe dish. Cover with plastic wrap and microwave for 3 to 5 minutes or until the potatoes are tender.
Be super careful when removing the plastic wrap from the steamed potatoes, the trapped steam is HOT!
Make sure to not overcook the sweet potatoes so they don’t fall apart. It will help them mix with the dressing and the other ingredients -I still haven’t met a person that likes a mushy potato salad.
How to Make Sweet Potato Salad
Now that your potatoes bare prepped and ready, let’s make this salad:
Cook the Potatoes
If not using the steam method (mentioned above) In a large pot bring the cubed sweet potatoes pieces and water to a boil over medium-high heat until softened (about 20 minutes). Once the sweet potatoes are done cooking, drain, and allow them to cool completely.
Make the dressing
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 sweet potatoes and eggs (if using) to the dressing mixture and stir together until everything is evenly coated. Be careful not to stir too much, or the potatoes will crumble and get too “mushy.”
Refrigerate the potato salad for up to 2 hours for the best taste and freshness.
Garnish and serve
Top with chopped green onions and a dash of paprika for best results, serve and enjoy!
If you’d like to make this salad a vegan option, skip the hard-boiled eggs and use your favorite veganaise instead of Greek yogurt.
What to Serve With Sweet Potato Salad
If you have grilling plans or want to find something to serve along with this recipe, here are other delicious side-dish ideas:
Oh, if you’re making skewers, check out my post on How to Grill Kabobs.
Easy Sweet Potato Salad
- 2 pounds sweet potatoes, peeled and diced
- 2 hardboiled eggs, peeled and diced (optional)
- 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 mayo or veganaise
- In a large pot, boil the sweet potato pieces over medium-high heat until softened (about 20 minutes).
- Once the sweet potatoes are done cooking, drain, and allow to cool completely.
- 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 sweet potatoes and eggs (if using) to the bowl, and stir together until everything is evenly coated with the dressing. Be careful not to stir too much, or the potatoes will crumble and get too “mushy.”
- Refrigerate 2 hours before serving.
- Garnish with additional fresh green onion and paprika, if desired.