Sweet Potato Salad (Edit recipe)

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This fresh twist on a classic is so delicious and easy to make! I love using sweet potatoes as they are an excellent source of vitamin A and high in fiber!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 4

Ingredients

2 whole White Sweet Potatoes, Sliced and diced
0.25 cup Red Onion, Finely chopped
0.25 cup Celery, Diced
0.25 cup Pickles, Chopped

Dressing

0.25 cup Plain Greek Yogurt
2 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
1 clove Garlic
1 Tbsp Dill, Fresh
1 pinch Real Salt - Redmond, To taste
1 pinch Black Pepper, To taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the diced sweet potatoes in a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until fork-tender. Be careful not to overcook.
Drain and rinse with cold water to stop the cooking process. Set aside to cool.
In a separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, chopped dill, salt, and pepper until smooth.
In a large mixing bowl, pour the dressing over the cooled sweet potatoes, red onion, celery, and pickles and gently toss to combine.
Cover the bowl and refrigerate for at least 30 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	89
Fat:	1 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	2 g
Sodium:	440 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.