Potato Salad with Sweet Potatoes
This potato salad with sweet potato is a lighter version of the classic recipe that's just as delicious and much better for you!
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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.
Nutrition
Serving: 1/2 cup | Calories: 151kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 292mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
