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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)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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13 Responses to Curried Sweet Potato Salad
  1. Beth@WeightMaven
    February 17, 2014 | 4:05 pm

    I’m really looking forward to trying this. The version in the pic looks like it has white onions rather than green onions, but I’m guessing both would work fab. Thanks!

    • Kristen Michaelis
      February 17, 2014 | 4:16 pm

      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.)

  2. Nathalie
    February 18, 2014 | 11:14 am

    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.

  3. Karin
    February 18, 2014 | 4:42 pm

    If I wanted to make this Paleo, could I sub in homemade mayo for the yogurt? Thinking I could just reduce the salt?

  4. Julie Parcells via Facebook
    February 18, 2014 | 11:53 pm

    I’m going to try this!

  5. Mari Morgan via Facebook
    February 19, 2014 | 7:33 pm

    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.)

  6. Andrea Quigley Maynard
    February 20, 2014 | 1:19 pm

    This looks so good! I love potato salad and love sweet potatoes – I’d never thought of putting them together. What a great idea! I’ll definitely be making this soon!

  7. Diva Goes Organic
    February 20, 2014 | 8:26 pm

    Oh my goodness does this sound delightful! I love everything sweet potato. I can’t wait to give this a try. The flavor combination seems to pair so well together.

  8. Jo
    February 24, 2014 | 8:42 pm

    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!

  9. Kristen Michaelis
    February 24, 2014 | 9:10 pm

    So glad you liked it, Jo!

    • jo
      February 28, 2014 | 2:13 pm

      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!

  10. Sandy
    February 25, 2014 | 11:09 pm

    I don’t even think I can put into words how delicious this is, so I will just say uuummmm uuuummmm good!!!!!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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