Creamy Sweet Potato Salad
Elevate your side dish game with this irresistibly Creamy Sweet Potato Salad—perfect for potlucks, barbecues, or a comforting family dinner. This recipe combines tender, oven-roasted sweet potatoes lightly caramelized to perfection with a velvety dressing made from mayonnaise, Greek yogurt, Dijon mustard, and a touch of honey for subtle sweetness. Freshly chopped parsley, red onion, celery, and green onions add bright, crunchy layers of flavor to every bite. The apple cider vinegar in the dressing gives it a tangy zing, balancing the natural sweetness of the potatoes. Best served chilled, this vibrant salad is as visually enticing as it is delicious, making it an ideal addition to any spread. Whether you're looking for a healthy twist on potato salad or a gluten-free, crowd-pleasing recipe, this dish checks all the boxes.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 0.5 small, finely chopped red onion
- 2 stalks, finely chopped celery
- 2 tablespoons, chopped fresh parsley
- 2 stalks, thinly sliced green onions
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes.
In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and black pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast in the oven for 20-25 minutes, flipping halfway through, until tender and lightly caramelized. Let them cool completely.
In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, and apple cider vinegar to make the creamy dressing.
In a large mixing bowl, combine the cooled sweet potatoes, red onion, celery, parsley, and green onions.
Pour the dressing over the sweet potato mixture and gently toss until well coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Garnish with extra parsley or green onions before serving, if desired.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 50.6 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
