Healthy Sweet Potato Salad

Healthy Sweet Potato Salad

Here’s my guilty pleasure: I like salads that aren’t really salads. I love pasta salads. Pasta salads with a little Italian herb vinaigrette, sundried tomatoes, and olives: yes please. Pasta salads with a mayo dressing, and a few veggies? Even better. What about that Jell-o vanilla pudding sauce thing they have at buffets, is that salad? I’m pretty sure that’s what they call it, so I’ll go back up for another plate!

That brings me to potato salads. I part of me wants to say: bring on the empty carbs! But I realized that potato salads don’t have to be completely empty of nutrition. The magic ingredient of the month is: sweet potatoes! A lot of people will argue that this isn’t really potato salad. Perhaps they are right. But this sweet potato salad satisfied me just as much if not more than a regular potato salad. And I think that’s precisely why: there is nothing regular about this potato salad. There is so much flavor in this recipe, that I didn’t miss anything about that other salad! And I’ll gladly accept the immense amount of vitamin A that comes from this not-so-regular potato salad. Take it along for a picnic or barbeque and why not serve it up with some juicy cheeseburgers?

Healthy Sweet Potato Salad
Serves 4
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
122 calories
29 g
0 g
0 g
2 g
0 g
157 g
132 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 122
Calories from Fat 3
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 132mg
Total Carbohydrates 29g
Dietary Fiber 4g
Sugars 10g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 medium sized sweet potatoes
  2. ½ large red onion, diced finely
  3. 3 celery stalks, diced finely
  4. ¼ cup dried cranberries
  5. 1/3 olive oil mayonnaise
  6. 1 teaspoon textured/grainy mustard
  7. 1 teaspoon red wine vinegar
  8. 1/8 teaspoon cinnamon
  9. Salt and pepper to taste
  1. In a large pot, bring enough water to a boil to cover the potatoes.
  2. In the meantime, peel and cube the potatoes into small sized cubes.
  3. Salt the water, add the potatoes and cook uncovered for 8-10 minutes until the potatoes just turn soft.
  4. Drain and set aside in a large bowl to cool to room temperature.
  5. In a separate bowl, combine the mayonnaise, mustard, red wine vinegar, cinnamon, salt, pepper, and mix well.
  6. Add the mayo dressing to the potatoes.
  7. Add the celery, onion, and cranberries and mix well to combine.
  8. Chill the salad in the refrigerator until ready to serve.
Spicy Spoonful

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  1. I would have never thought to make potato salad out of sweet potatoes. Looks delicious!

  2. Dana says:

    Very well done!! Thanks for posting the caloric information too!


  3. Pili vargas says:

    I made this salad and is delicious

  4. Margaret says:

    Thanks for the recipe! Made it for company tonight and it had just the right amount of kick with the mustard.

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