Easy Sweet Potato Salad

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


  • 2 pounds sweet potatoes, peeled and diced
  • 2 hardboiled eggs, peeled and diced (optional)
  • 1/4 cup diced red onion
  • 1/4 cup thinly sliced green onion + extra for garnish
  • 1/4 cup chopped celery
  • 1/4 teaspoon thyme
  • 1 teaspoon ground paprika + extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces plain nonfat Greek yogurt
  • 1/4 cup mayo or veganaise


  1. In a large pot, boil the sweet potato pieces over medium-high heat until softened (about 20 minutes). 
  2. Once the sweet potatoes are done cooking, drain, and allow to cool completely.
  3. In a large bowl, combine the chopped onions, celery, thyme, paprika, salt, and pepper.
  4. Add the yogurt and mayo, and mix again until well combined.
  5. 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.”
  6. Refrigerate 2 hours before serving.
  7. Garnish with additional fresh green onion and paprika, if desired.



Keywords: sweet potato salad, healthier potato salad,