Curried Sweet Potato Salad


Curried Sweet Potato Salad is a fabulously flavorful spin on a classic potato salad. Made with the more nutrient-rich sweet potato and paired with a savory curried yogurt dressing, this potato salad is both nutritious and tasty.

If you know me at all, you know that I’m no fan of preparing sweet potatoes in gooey, sweet dishes. Rather, I enjoy making a Savory Sweet Potato with Bacon and Swiss Casserole, Mouthwatering Sweet Potato Latkes, and even Sweet Potato Fries with Chipotle & Cilantro Mayo.

I find the combination of sweet and savory undeniably addictive, and this Curried Sweet Potato Salad is no different.

Curried Sweet Potato Salad

This recipe is taken from my book Simply Salads by Season, and serves 6-8.

Curried Yogurt Dressing

Makes about 2 cups.

The Players

The How-to
Whisk all ingredients together until smooth. Serve immediately or store in the refrigerator for up to a week.

Curried Sweet Potato Salad

The Players

  • 2 sweet potatoes, peeled & cubed
  • 4 hard boiled eggs, diced
  • 1 green onion, thinly sliced
  • ¾ cup of Curried Yogurt Dressing

The How-to
First, bring the sweet potato cubes to boil in a large pot of water then cook for approximately 10 minutes.

Drain the sweet potatoes then place in a large bowl to cool.

Next, combine sweet potatoes, green onion, and eggs in the bowl.

Mix well with curried yogurt dressing.

Serve and enjoy!


Want even more homemade, wholesome salads to enjoy year round?

simply-salads-3d-ebook-450-e1385603130552In my book, Simply Salads by Season, you’ll get dozens of new recipes for dressings, condiments, and salads — all organized by season.

Tired of picking up bottles of salad dressing with ingredients labels that read like chemistry texts? Saddened by how even so-called organic dressings still contain unhealthy refined oils like canola and soy?

Want to know how to take advantage of all the in-season, local, beautiful fruits and vegetables available from your local farmers?

(Click here to buy Simply Salads by Season.)

(photo credits: Suzanne Perazzini)


    • says

      Yes, both work well. When Suzanne took the pic, she didn’t have green onions on hand. I personally prefer the green onions because I don’t like the texture of raw white onions, but that’s just a matter of taste. If I were going to have to use white onions, I’d probably sautee them first so they could soften a bit. (Again, it’s just a texture thing for me.)

  1. Nathalie says

    This looks really yummy. Can’t wait to try it. Do you use the bright orange fleshed sweet potatoes (otherwise known as yams) or do you use the yellow fleshed ones? I guess both could work, but just wondering if you have a preference.

  2. Mari Morgan via Facebook says

    Except for Needhams – a potato-based candy not very common outside Maine – I’ll take my potatoes savory, please. (Or do you mean “do you prefer sweet potatoes or white potatoes”? In that case, I prefer white potatoes.)

  3. Jo says

    This was awesome!!! I had it with nommompaleos cracklin chicken thighs and i was seriously in heaven. Ive never tried curry anything and honestly expected this to be just “okay.” Boy am i glad i was wrong!! This would be great for parties as a healthier potato salad. Brilliant recipe!

    • jo says

      also, i forgot to say that i didn’t have yogurt and used kefir (cow’s milk). it was still great that way and very creamy. i’m making it again today with greek yogurt so i will see if there’s a difference! i seriously love this stuff!

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