July 1, 2013
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You are going to love this twist on traditional potato salad. Sweet potato salad is a healthier alternative to the regular recipe, and this one is made with no mayo, and has the option to eliminate eggs.
Summer is upon us! That means cookouts, food on the grill, friends, family, and fun in the sun. We all know and love the foods that are served: hot dogs, burgers, chips, watermelon, corn on the cob, and potato salad.
So when you’re invited over to the neighborhood gathering this year, what do you bring? Trying mixing it up with this fresh and healthier take on the iconic potato salad, made with sweet potatoes instead! The kids will love this so much, they may even ask you to send it with their MOMables lunch.
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Not only do the sweet potatoes add a vibrant color to the bowl, they’re also packed full of nutrition. They’re a great source of fiber, antioxidants, vitamins (most prevalent is vitamin A), and minerals. Sweet potatoes are another way to help “sneak in” added nutrition into your family’s diet.
Sweet Potato Salad is great served as a side to grilled meats and can be packed up as leftovers for lunch the next day.
You’ll also see in this recipe that the egg is optional, and you can also omit the Greek yogurt (just use additional vegenaise) to keep the recipe dairy-free and vegan. I also prefer using red onion in lieu of white, because it adds another layer of color to the dish and offers a sweet and milder flavor.
Make it the night before, because it’s best served chilled, to save time the day of your gathering or party.
Sweet Potato Salad
Ingredients
- 2 pounds sweet potatoes peeled and diced
- 2 hardboiled eggs peeled and diced (optional)
- ¼ cup red onion diced
- ¼ cup thinly sliced green onion + 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 vegenaise
Instructions
- In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes). (Note: If you don’t have the hardboiled eggs cooked yet, throw the eggs right into the pot with the sweet potatoes so they can cook at the same time.)
- Once the sweet potatoes are done cooking, drain and let cool completely.
- Meanwhile, begin dicing your onions and celery.
- In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
- Add the yogurt and mayo, then mix again until well combined.
- Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too “mushy.”
- Let chill for 2 hours before serving.
- Garnish with additional fresh green onion and paprika.
Ella louisie
This sweet potato salad was EPIC! I made it today and now I’m wondering why I didn’t double it. I was a bit skeptical about the Greek yogurt but it works!! so so good.
Sheri
This is my favorites all time potato salad!