Recipe

This potato salad with sweet potato is a lighter version of the classic recipe that's just as delicious and much better for you!

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

Laura fuentes holding a skillet of food standing in front of a blue door

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.

left: a bowl with yogurt, mayo, and seasonings; right: the same ingredients mixed

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.

left: a bowl with sweet potatoes, cubed hard-boiled eggs, chopped onion, celery and dressing

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.

Always See My Recipes In Google

Potato Salad with Sweet Potatoes

image: overhead view of sweet potato salad ingredients in a bowl. Diced sweet potatoes, chopped boiled egg, green onions, purple onion and creamy dressing.

Servings: 8

Prep Time: 10

Cook Time: 20

Total Time: 30

This potato salad with sweet potato is a lighter version of the classic recipe that's just as delicious and much better for you!

5 from 50 votes

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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.