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Southern-Style Sweet Potato Salad

Creamy Southern-style Sweet Potato Salad made with roasted sweet potatoes, eggs, celery, onion and a tangy Dijon dressing. An easy side dish for BBQs, picnics and family meals.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Lunch, Side Dish
Cuisine: American, Southern-Inspired, Southern-Inspired American
Ingredients Method

Ingredients
  

  • 3 medium sweet potatoes peeled and cubed
  • 1 1/2 tablespoons olive oil
  • 3 large hard-boiled eggs chopped
  • 2 celery stalks finely diced
  • 1/4 small red onion finely chopped
  • 3 green onions sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes with olive oil, salt, and black pepper.
  3. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, turning once, until tender and lightly caramelized.
  4. Allow the sweet potatoes to cool for 15–20 minutes.
  5. Whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, garlic powder, salt, and pepper.
  6. Add the cooled sweet potatoes, chopped eggs, celery, red onion, green onions, and parsley to a large bowl.
  7. Add the dressing and gently fold until everything is lightly coated.
  8. Cover and refrigerate for at least 30 minutes before serving.