A classic summertime side dish is a potato salad, with highly coveted family recipes that pay homage to tradition. As much as we love the original, we also enjoy finding creative ways to put a fresh spin on an old recipe, and our sweet potato salad is just what we’re looking for. It stays true to its roots, but with healthier choices, like sweet potatoes and Greek yogurt. We can’t have a barbecue without this on the menu, but we like offering a slightly healthier option that still has great flavor. Here’s how we did it.
Sweet potatoes are more nutrient rich than their russet counterparts, although both are packed full of great nutrition. High in fiber and vitamin A, sweet potatoes offer not only a slightly higher health benefit, but their natural sweetness means we’re in for a flavorful treat. We’ve taken out the mayo and instead use Greek yogurt; classic ingredients, like hard boiled eggs, celery, and onion still remind us of our favorite potato salad. A dusting of paprika adds a pop of color while green onions give the whole salad a nice bite. The whole salad is hearty, creamy and fresh.
Sweet potatoes aren’t to be confused with yams; so be sure to grab just the right spud when you’re at the grocery store. We like to think of this as a slightly jazzier version of our original recipe. We’re still true to the fundamental ingredients of a potato salad, with a tweak here and there to enhance flavor. Even the most dedicated potato salad aficionados will have to concede that this version is as flavorful and delicious as the original. Summertime gatherings call for barbecues and potato salad, and we think this version is about as good as it gets!
Sweet Potato Salad
15 minutes active; 1 hour inactive to prepare serves 8
- 3 sweet potatoes, peeled, diced, and cooked
- 2 hard boiled eggs, diced
- ½ small red onion, diced
- 4 green onions, thinly sliced, (1 tablespoon reserved)
- 2 celery stalks, chopped
- ¼ teaspoon dried thyme
- 1 ½ teaspoons paprika, divided
- ¾ cup plain Greek yogurt
- ¼ cup sour cream
- Salt and pepper, to taste
- Combine red onion, green onion, celery, thyme, and 1 teaspoon paprika in a bowl. Add potatoes and eggs. Set aside.
- Whisk yogurt and sour cream together, adding salt and pepper, to taste. Pour mixture over veggies and toss gently to combine. Refrigerate for at least 1 hour before serving.
- Garnish with reserved green onion slices and ½ teaspoon paprika.
Recipe adapted from Momables