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.
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Creamy Sweet Potato Salad
Directions
- Preheat oven to 400 degrees 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.
From the Test Kitchen
Assemble salad; prepare dressing separately. Cover; refrigerate up to 24 hours. Toss salad with dressing before serving.
Nutrition Facts (Creamy Sweet Potato Salad)
- Per serving:
- 156 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 3 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 66 mg chol. ,
- 201 mg sodium ,
- 15 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 4 g pro.
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Reviews (2)
momsatrekkie
113 Days Ago
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!!!
Joci Hamlin
1297 Days Ago
I just made this. Its so yummy....I want to eat the whole bowl.