Creamy Sweet Potato Salad

21 Ratings
  • 5 18
  • 4 0
  • 3 2
  • 2 0
  • 1 1

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.

By Better Homes & Gardens Test Kitchen
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
45 mins
Servings:
8
Yield:
6 cups
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

Per Serving:
156 calories; fat 9g; cholesterol 66mg; saturated fat 2g; carbohydrates 15g; mono fat 3g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 4g; vitamin a 8839.6IU; vitamin c 4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 17.1mcg; vitamin b12 0.2mcg; sodium 201mg; potassium 265mg; calcium 39mg; iron 0.7mg.
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