Forget the heavy mayonnaise, this heart-healthy sweet potato salad is the vibrant, creamy side dish your summer table needs. By roasting the sweet potatoes until tender and tossing them in a zesty dressing made from nonfat Greek yogurt, light mayonnaise, and fresh dill, you get all the satisfaction of a classic potato salad with more fiber and flavor. Whether you are hosting a backyard barbecue or prepping lunches for the week, this lighter twist on a favorite comfort food delivers a perfect balance of savory, tangy, and sweet notes in every bite.
If you can’t get enough of this vibrant tuber, be sure to explore more of our sweet and savory sweet potato recipes for year-round inspiration. To round out your cookout menu, browse our delicious lineup of healthy summer sides that pair perfectly with grilled favorites.
By swapping the traditional white potatoes for nutrient-dense sweet potatoes and replacing most of the heavy mayonnaise with nonfat Greek yogurt, this recipe significantly lowers saturated fat while boosting vitamins. The result is a creamy, satisfying salad that supports heart health without sacrificing that classic rich texture.
It is up to you! Peeling yields a smoother, more traditional texture that mimics classic potato salad. However, leaving the skins on adds extra fiber and a rustic texture, so feel free to scrub them well and roast them unpeeled if you prefer.
This salad tastes best when served chilled or at room temperature, which allows the flavors of the dill and Dijon mustard to meld. If you prefer a warm dish, simply toss the roasted potatoes with the dressing immediately and serve, though the yogurt mixture may become thinner.
This salad stores well in an airtight container in the refrigerator for 3 to 5 days. In fact, it often tastes even better the next day after the flavors have had time to marry.
Freezing is not recommended. The yogurt and mayonnaise-based dressing tends to separate and become watery when thawed, and the roasted sweet potatoes may become mushy.
If you are looking for lighter options to round out your picnic basket, these nutritious salads deliver classic comfort-food flavor without the heavy saturated fat. From creamy pasta dishes to crunchy salads, these heart-healthy sides are perfect for meal prep or outdoor gatherings.
Make the most of this vibrant, Vitamin A-rich vegetable with more of our top-rated sweet potato dishes. Whether you prefer them simply roasted or tossed with hearty black beans, these recipes highlight the natural sweetness and versatility of the tuber.
Add a satisfying crunch by tossing in a handful of toasted pecans or walnuts just before serving. For a touch of sweetness and color, mix in dried cranberries or raisins. If you like a little heat, sprinkle a pinch of cayenne pepper or smoked paprika into the dressing for a spicy kick.
Recipe yields 6 servings
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray.
In a large mixing bowl, combine the olive oil, black pepper and salt. Add the sweet potatoes and stir until evenly coated. Place the sweet potatoes on the prepared baking sheet and bake for 25 to 30 minutes, until fork tender.
While the potatoes cook, combine the yogurt, mayonnaise, lemon juice, lemon zest, mustard and honey in the bowl used for the sweet potatoes; stir until well combined and smooth. Add the green onions, celery, dill, parsley and paprika and mix until just combined.
When the potatoes are done cooking, remove from oven and allow to cool for 10 minutes. In small batches, add the potatoes to the yogurt mixture, tossing gently to coat evenly. If desired, season with salt and pepper to taste. Garnish with green onions.
While roasting enhances the natural sweetness and caramelizes the edges of the potatoes, you can boil them if you are short on time. simply boil the cubed sweet potatoes in salted water for 10-15 minutes until fork-tender, then drain well and let them steam dry before dressing. The texture will be softer and milder compared to the roasted version.
For the best flavor, let the finished salad chill in the refrigerator for at least 30 minutes before serving. This dish pairs beautifully with grilled foods and is safe to sit out for up to 2 hours at room temperature; if serving outdoors in hot weather, keep the bowl on ice. Store leftovers in an airtight container in the fridge for up to 5 days.
For a Gluten-Free Recipe: Ensure your Dijon mustard is certified gluten-free.
For a Dairy-Free or Vegan Version: Swap the Greek yogurt for a plant-based yogurt and use maple syrup instead of honey.
For Red Onion: If red onion is too sharp for your taste, substitute it with milder shallots or extra green onions.