Southern Sweet Potato Salad
Creamy, vibrant, and packed with Southern charm, this Southern Sweet Potato Salad is the perfect twist on a classic side dish. Featuring tender, naturally sweet cubes of sweet potato tossed in a tangy, honey-infused dressing made with mayonnaise, Dijon mustard, and apple cider vinegar, it delivers the ideal balance of flavors. Crunchy bites of celery, colorful red bell pepper, and zesty green onions are complemented by the richness of chopped hard-boiled eggs and a touch of smoky paprika. Finished with a sprinkle of fresh parsley, this salad makes a stunning addition to any picnic, barbecue, or holiday table. Ready in just 40 minutes, this crowd-pleaser can be served chilled or at room temperature, making it as convenient as it is delicious.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 3 stalks green onions
- 2 stalks celery
- 1 medium red bell pepper
- 3 large hard-boiled eggs
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Peel and dice the sweet potatoes into 1-inch cubes.
Bring a large pot of water to boil and add the diced sweet potatoes. Cook them for 10-12 minutes or until they are fork-tender but not mushy. Drain and set aside to cool.
While the sweet potatoes are cooking, prepare the dressing by mixing mayonnaise, Dijon mustard, apple cider vinegar, honey, paprika, salt, and black pepper in a small bowl. Stir until smooth and set aside.
Chop the green onions, celery, and red bell pepper into small, bite-sized pieces. Dice the hard-boiled eggs and fresh parsley.
In a large mixing bowl, gently toss the cooled sweet potatoes with the dressing. Ensure all the potatoes are well-coated.
Add the green onions, celery, red bell pepper, and diced hard-boiled eggs to the bowl. Gently fold the ingredients together to avoid breaking the sweet potatoes.
Taste and adjust seasoning with additional salt and pepper if needed.
Sprinkle parsley over the top for garnish, and allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Serve cold or at room temperature, and enjoy!
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 46.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 740 mg | 16% | |
*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.
