Savory Sweet Potato Salad
Prep time
Total time
This Savory Sweet Potato Salad is fresh, healthy & the perfect side dish in the summer and fall! Made with sweet potatoes mixed in a creamy seasoned base with fresh green onions and parsley. Great for tailgating, holiday parties and grill outs. Clean eating, paleo, plant based, vegan, gluten free and dairy free!
Recipe type: Side
Serves: 8-10
  • 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
  1. 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.
  2. While the potatoes are boiling, mix the mayo, mustard and spices together. Set aside.
  3. 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.
  4. 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!
Recipe by Cook up Love at