Raise your hand if you love potato salad!! It’s that time of the year with tailgating, parties & holiday season right around the corner, and this Savory Sweet Potato Salad is the PERFECT side dish! It’s made with sweet potatoes mixed in a creamy seasoned base with fresh green onions and parsley. Fresh, healthy and SO TASTY! People will love you for serving this dish!
I’m curious to hear if anyone has had a potato salad similar to this one! I got the inspiration from a co-worker who brought a potato salad similar to this one a grill-out last year and I was amazed that a more traditional sweet potato salad like this one is not more popular! I guess people are still realizing that sweet potatoes can make delicious savory dishes? If you’ve never had a savory sweet potato dish- trust me on this one and give it a try!! I promise it’s amazing!
Some things I love about this this Savory Sweet Potato Salad are that it is:
- creamy & freaking DELICIOUS!
- served chilled so you don’t have to worry about heating up
- best when refrigerated for a few hours- so it’s the perfect make-ahead dish! Who doesn’t love that!?
- healthier than traditional potato salad and bringing with it all the health benefits of sweet potatoes
- perfect for bringing to parties, grill-outs, tailgates, etc.
- unique & people love it!!
I would love to know what you think of this Savory Sweet Potato Salad!! Please share comments and pictures of how it turns out for you! Happy cooking, friends!
- 4 large or 5-6 small Sweet Potatoes (between 3.5 to 4 lbs)
- ½ cup Mayo (if plant based, recipe here. If paleo, use appropriate mayo)
- 1 Tbsp Dijon Mustard
- 3 Green Onions, finely chopped
- ⅓ cup Freshly Chopped Parsley Leaves
- 1¼ tsp Salt
- ¾ tsp Paprika
- ½ tsp Garlic Powder
- Optional: a few dashes of Cayenne Pepper to give it some heat
- Garnish with more paprika and fresh parsley leaves
- Peel and dice the sweet potatoes. Place in a large pot with water on high heat. Bring the water to a boil and then lower the heat and let simmer for about 10 minutes until easily pierced with a fork. Watch closely to make sure you remove them from the water as soon as they are tender. If you over-cook them they will get watery.
- While the potatoes are boiling, mix the mayo, mustard and spices together. Set aside.
- When the sweet potatoes are done, drain well and place in a large bowl and let cool until no longer steaming. Add the mayo mixture, chopped green onion and chopped fresh parsley. Stir until all combined. Taste and add extra salt and/or cayenne pepper if desired.
- Refrigerate for at least 4 hours before serving- though I think it is best the next day once the flavors have sat together for a little while. Enjoy!
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If you like this Savory Sweet Potato Salad, check out these Mexican Stuffed Sweet Potatoes!