Name: Sweet Potato Salad with Creamy Dijon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ½ pounds sweet potatoes, peeled and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 1 small red onion, thinly sliced; 2 celery stalks, diced; 3 hard-boiled eggs, chopped; 1/4 cup chopped green onions; 1/4 cup chopped fresh parsley; 1/2 cup mayonnaise (or avocado mayo); 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon honey (optional); Salt and pepper, to taste (for dressing)

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Sweet Potato Salad with Creamy Dijon Dressing a hearty and vibrant sweet potato salad tossed with a tangy mustard dressing, crisp veggies, and fresh herbs — perfect for meal prep, potlucks, or everyday lunches. I love how this dish balances natural sweetness, crunch, and creaminess in every bite. It's a refreshing twist on the classic potato salad.

Sweet Potato Salad with Creamy Dijon Dressing

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ pounds sweet potatoes, peeled and cubed

2 tablespoons olive oil

Salt and pepper, to taste

1 small red onion, thinly sliced

2 celery stalks, diced

3 hard-boiled eggs, chopped

¼ cup chopped green onions

¼ cup chopped fresh parsley

For the dressing:

½ cup mayonnaise (or avocado mayo)

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon honey (optional)

Salt and pepper, to taste

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

I toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on the sheet.

I roast them for 25 to 30 minutes, flipping halfway through, until they’re tender and slightly caramelized. After roasting, I let them cool.

In a large mixing bowl, I combine the roasted sweet potatoes with red onion, celery, chopped hard-boiled eggs, green onions, and parsley.

In a separate bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (if I choose to use it), salt, and pepper.

I pour the dressing over the salad ingredients and toss gently until everything is well coated.

I chill the salad in the fridge for about 30 minutes so the flavors can meld together before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 280 kcal per serving

Variations

When I want to mix it up, I like adding chopped apples or dried cranberries for a touch of sweetness. For a bit more protein, grilled chicken or chickpeas work beautifully. I sometimes swap the mayo for Greek yogurt to lighten things up or use spicy brown mustard for a bolder flavor. If I'm going dairy-free or paleo, avocado mayo and skipping the honey keep this recipe compliant.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It actually tastes better the next day as the flavors continue to develop. I don’t recommend freezing this salad due to the texture of the roasted sweet potatoes and eggs. Reheating isn’t necessary since I prefer it cold or at room temperature.

FAQs

Can I make this sweet potato salad ahead of time?

Yes, I often prepare it a day in advance. It holds up well in the fridge and tastes even better after the flavors have had time to meld.

Is this sweet potato salad served hot or cold?

I always serve it chilled or at room temperature. It's not meant to be eaten hot, and chilling enhances the flavor and texture.

Can I skip the eggs?

Absolutely. I’ve made it without eggs when serving vegan guests, and it’s still delicious. I might add chickpeas or tofu for extra protein.

What’s a good substitute for Dijon mustard?

If I don’t have Dijon on hand, I use whole grain mustard or spicy brown mustard. Both add a nice kick and work well in the dressing.

Can I roast the sweet potatoes in advance?

Yes, I often roast the sweet potatoes the night before to save time. I just make sure to let them cool completely before adding them to the salad.

Conclusion

This Sweet Potato Salad with Creamy Dijon Dressing has become one of my go-to recipes for its bold flavor, simple prep, and versatility. Whether I’m packing it for lunch, bringing it to a gathering, or just want a hearty veggie-packed side, it always delivers. With its balanced textures and satisfying taste, it’s the kind of dish I keep coming back to.

📖 Recipe:

Sweet Potato Salad with Creamy Dijon Dressing

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A hearty and vibrant sweet potato salad tossed with a tangy Dijon mustard dressing, crisp vegetables, and fresh herbs. This naturally gluten-free salad is perfect for meal prep, potlucks, or a satisfying lunch.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on the baking sheet in a single layer.
Roast for 25 to 30 minutes, flipping halfway, until tender and slightly caramelized. Let cool.
In a large mixing bowl, combine the roasted sweet potatoes, red onion, celery, hard-boiled eggs, green onions, and parsley.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), salt, and pepper.
Pour the dressing over the salad and toss gently until well combined.
Chill in the refrigerator for about 30 minutes before serving to let the flavors meld.