Description
Colorful and flavorful Sweet Potato Salad with tender roasted sweet potatoes, crisp celery, and creamy tangy dressing. Perfect for dinners, gatherings, and picnics.
Ingredients
4 cups roasted sweet potatoes, diced
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (optional)
2 tablespoons toasted pecans or walnuts (optional)
Instructions
1. Preheat oven to 400°F (200°C) and roast diced sweet potatoes until tender and lightly browned.
2. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
3. In a large bowl, combine roasted sweet potatoes, celery, and red onion.
4. Pour dressing over vegetables and toss gently until fully coated.
5. Add fresh parsley and nuts if desired.
6. Refrigerate at least 30 minutes before serving.
7. Adjust seasoning if needed and serve cold or at room temperature.
Notes
Store in an airtight container in the refrigerator up to 3 days.
Do not freeze as texture may become mushy.
Serve chilled or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg