Sweet Potato Salad

Sweet Potato Salad

5 from 1 reviews

Looking for a sweet potato salad recipe your kids will love? Check out our delicious recipe made with no mayonnaise and eggs optional.


  • 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 vegenaise


  1. 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.)
  2. Once the sweet potatoes are done cooking, drain and let cool completely.
  3. Meanwhile, begin dicing your onions and celery.
  4. In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
  5. Add the yogurt and mayo, then mix again until well combined.
  6. 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.”
  7. Let chill for 2 hours before serving.
  8. Garnish with additional fresh green onion and paprika.