This Sweet Potato Salad puts a colorful twist on classic Southern-style potato salad by swapping regular potatoes for naturally sweet, roasted sweet potatoes.

Tender sweet potato cubes are combined with hard-boiled eggs, crisp celery, red onion, green onions, and fresh herbs, then tossed with a creamy dressing made with mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey.

The combination is creamy, tangy, slightly sweet, and savory—perfect for lunches, potlucks, picnics, barbecues, or an easy side dish for family dinners.

Why You’ll Love This Sweet Potato Salad

• A flavorful twist on traditional potato salad
• Roasting adds caramelized flavor
• Creamy without being overly heavy
• Easy to prepare ahead
• Perfect for potlucks and BBQs
• Colorful and fresh
• Simple everyday ingredients
• Delicious served chilled or slightly cool

Ingredients

For the Salad

• 3 medium sweet potatoes, peeled and cubed
• 1½ tablespoons olive oil
• 3 large hard-boiled eggs, chopped
• 2 celery stalks, finely diced
• ¼ small red onion, finely chopped
• 3 green onions, sliced
• 2 tablespoons chopped fresh parsley
• Salt and black pepper

For the Creamy Dressing

• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Salt and black pepper, to taste

How to Make Sweet Potato Salad

1. Roast the Sweet Potatoes

Preheat the oven to 425°F (220°C).

Toss the sweet potato cubes with olive oil, salt, and black pepper.

Spread them in a single layer on a parchment-lined baking sheet.

Roast for approximately 20–25 minutes, turning once, until tender with lightly caramelized edges.

Don’t overcook them—the cubes should hold their shape.

2. Cool

Allow the roasted sweet potatoes to cool for about 15–20 minutes before assembling the salad.

3. Make the Dressing

Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, garlic powder, salt, and pepper.

4. Assemble

Add the cooled sweet potatoes, chopped eggs, celery, red onion, green onions, and parsley to a large bowl.

5. Add the Dressing

Pour the dressing over the ingredients and gently fold everything together.

Avoid aggressive stirring so the sweet potatoes don’t become mashed.

6. Chill

Cover and refrigerate for at least 30 minutes before serving for the best flavor.

Helpful Tips

Cut the sweet potatoes into roughly similar-sized pieces so they cook at approximately the same rate, but they don’t need to be perfectly uniform.

Let the roasted sweet potatoes cool before adding the dressing. Mixing mayonnaise dressing into very hot potatoes can change its texture.

Fold rather than aggressively stir the salad to keep the sweet potato cubes intact.

Taste again after chilling and adjust the salt, pepper, or vinegar if necessary.

Easy Variations

Add crunch: Try chopped toasted pecans.

Make it smoky: Add a little extra smoked paprika.

Add bacon: Crumbled cooked bacon adds a salty, smoky element.

Add heat: A pinch of cayenne or finely diced jalapeño works well.

Make it lighter: Replace part of the mayonnaise with plain Greek yogurt.

Storage

Store Sweet Potato Salad in an airtight container in the refrigerator for up to 3–4 days.

Because it contains mayonnaise and eggs, don’t leave the salad sitting at room temperature for extended periods.

❓ FAQ

Can I make sweet potato salad ahead of time?

Yes. In fact, making it several hours ahead allows the flavors to develop. Keep it refrigerated until serving.

Should I boil or roast the sweet potatoes?

Both methods work, but roasting gives the potatoes more flavor and helps them retain their shape.

Can I leave out the eggs?

Yes. The eggs add richness but aren’t essential.

Can I use Greek yogurt instead of mayonnaise?

You can replace some or all of the mayonnaise with plain Greek yogurt for a tangier dressing.