Description
Creamy Sweet Potato Salad is a flavorful twist on classic potato salad, featuring tender roasted sweet potatoes combined with crunchy vegetables and a rich, tangy dressing. Slightly sweet, savory, and perfectly creamy, this salad is ideal for BBQs, picnics, potlucks, or as a hearty make-ahead side dish that serves everyone at your gathering.
Ingredients
Main Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad Add-Ins
- ½ cup celery, diced
- ½ cup red onion, finely chopped
- 3 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley or dill, chopped
Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- ½ teaspoon paprika
- Salt and pepper, to taste
Instructions
- Cook sweet potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes in olive oil, salt, and black pepper until evenly coated. Spread them out on a baking sheet and roast for 20 to 25 minutes, or until tender when pierced with a fork. Remove from the oven and let the sweet potatoes cool completely. Alternatively, you can boil the sweet potatoes until they are fork-tender and then drain them well.
- Prepare dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (or sugar), paprika, and a pinch of salt and pepper. Whisk until the dressing is smooth and creamy.
- Assemble salad: Add the cooled roasted sweet potatoes to the bowl with the dressing. Then, add the diced celery, finely chopped red onion, chopped hard-boiled eggs if using, and fresh herbs like parsley or dill.
- Mix gently: Gently fold all the ingredients together using a spatula or large spoon, being careful not to mash the sweet potatoes. Ensure everything is evenly coated with the creamy dressing.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to cool thoroughly before serving.
Notes
- Roasting the sweet potatoes gives the best flavor and prevents the salad from becoming watery.
- For extra richness, add crispy bacon bits to the salad before mixing.
- You can swap out mayonnaise for Greek yogurt for a lighter version of the dressing.
- This salad stores well in the refrigerator for up to 3 days, making it a great make-ahead dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad · Side Dish
- Method: Roasting
- Cuisine: American
