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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

156 calories; 9 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 66 mg cholesterol; 201 mg sodium. 265 mg potassium; 15 g carbohydrates; 2 g fiber; 4 g sugar; 4 g protein; 0 g trans fatty acid; 8840 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 1 mg iron;

Reviews (2)

22 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
My family loves this salad! Son can¿t eat dairy, so I substitute plain almond milk yogurt for the Greek yogurt. I also add about a cup of corn to stretch it a bit further, because everybody wants some for lunch the next day. Delicious!!!
Rating: Unrated
I just made this. Its so yummy....I want to eat the whole bowl.