Creamy Dijon Sweet Potato Salad

By • September 28, 2011 • 2 Comments


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Author Notes: This was inspired from my mom's red skin potato salad, but I love sweet potatoes and they're very healthy so I had to try this spin on an old family favorite. It's wonderful! - kfoglio

Serves 6

  • 3 Jumbo sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 1/2 cup green onion, chopped
  • 1/4 cup parsley, chopped
  • 1/2 cup celery, chopped
  • 2/3 cups mayonnaise
  • 1/3 cup Dijon mustard
  • 1 tablespoon paprika, divided
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  1. Preheat oven to 400F
  2. Cut peeled sweet potatoes to 3/4" chunks Spread potatoes across 2 baking sheets, drizzle with olive oil Season with, salt, pepper and 1/2 the paprika Roast for 20-30 minutes or until just cooked through and begining to color
  3. Meanwhile mix mayonaisse with Dijon and parsley, celery and green onion
  4. Let potatoes cool for 10 minutes
  5. Mix sweet potatoes with dressing and finish by sprinkling with the remaining paprika
  6. Chill for 2 hours or up to 24

Tags: fall, picnic, potato salad, Summer, sweet potato

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6 months ago kfoglio

Thanks for catching that Molly. It's a 1/2 Cup. It was actually on my printed recipe that I keep in my recipe folder, but I must have missed the line when typing!. Anyway, I edited it in. Let me know how you like it. The bowl has always ended up empty in my house. Happy Thanksgiving :)

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6 months ago Molly Wilson

Scanning this recipe, the instructions mention celery, but the ingredients list doesn't.

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