Description
This sweet potato salad recipe is a fresh, hearty twist on traditional potato salad. Made with roasted sweet potatoes, creamy Greek yogurt dressing, and crunchy veggies, it’s a naturally gluten-free, wholesome dish perfect for barbecues, meal prep, or picnics.
Ingredients
3 medium sweet potatoes
1/2 red onion
2 stalks celery
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
Instructions
1. Peel and cube the sweet potatoes into bite-sized chunks.
2. Toss them with olive oil and a pinch of salt, then roast at 400°F for 25–30 minutes until caramelized and tender.
3. Let the roasted sweet potatoes cool.
4. In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper.
5. In a large bowl, combine roasted sweet potatoes, diced red onion, and chopped celery.
6. Pour dressing over and gently toss to coat evenly.
7. Refrigerate for at least 30 minutes before serving.
Notes
This salad is best served chilled.
You can add chopped herbs or bacon for extra flavor.
Swap Greek yogurt with sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg