Fall

Creamy Dijon Sweet Potato Salad

by:
September 28, 2011
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
Ingredients
  • 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 cup mayonnaise
  • 1/3 cup Dijon mustard
  • 1 tablespoon paprika, divided
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
In This Recipe
Directions
  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

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  • Molly Wilson
    Molly Wilson
  • kfoglio
    kfoglio
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