Creamy Sweet Potato Salad


Creamy Sweet Potato Salad will steal the spotlight from the entree at your next picnic or potluck. A Greek yogurt-mayo mix lightens up this sweet potato recipe so it's not as heavy as the typical potato salad.

Creamy Sweet Potato Salad
Photo: Blaine Moats
Total Time:
45 mins
6 cups


  • 4 medium sweet potatoes (about 2 1/2 pounds), peeled and coarsely chopped

  • 2 tablespoon olive oil

  • Salt and ground black pepper

  • 2 tablespoon red wine vinegar

  • 4 hard-cooked eggs, peeled and chopped

  • ¼ cup bottled whole sweet picante peppers (Peppadew®), chopped

  • 3 green onions, sliced (1/2 cup)

  • ¼ cup chopped fresh dill

  • cup mayonnaise

  • cup plain Greek yogurt


  1. Preheat oven to 400°F. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove.

  2. Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions, and dill. In a small bowl combine mayonnaise and yogurt. Pour over mixture; toss. Season to taste with salt and pepper.


Assemble salad; prepare dressing separately. Cover; refrigerate up to 24 hours. Toss salad with dressing before serving.

Nutrition Facts (per serving)

156 Calories
9g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 156
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 66mg 22%
Sodium 201mg 9%
Total Carbohydrate 15g 5%
Total Sugars 4g
Protein 4g
Vitamin C 4mg 20%
Calcium 39mg 3%
Iron 0.7mg 4%
Potassium 265mg 6%
Folate, total 17.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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