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
- 1 ½ cups full-fat yogurt
- 2 tbsp. ginger, minced
- 1 tsp. onion powder
- 2 tsp. garlic, minced
- 2 tsp. yellow curry powder (where to buy organic curry powder)
- ¾ tsp. salt (where to buy real U.S. sea salt)
- 1 tsp. honey (where to buy organic raw honey)
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?
In 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’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!
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.)
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.
If I wanted to make this Paleo, could I sub in homemade mayo for the yogurt? Thinking I could just reduce the salt?
Yes, that’s what I’d do. Or you can use homemade coconut milk yogurt! I’ve done it before using the directions here: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe
I’m going to try this!
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.)
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!
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.
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!
So glad you liked it, Jo!
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!
I don’t even think I can put into words how delicious this is, so I will just say uuummmm uuuummmm good!!!!!
So does this cure cancer too?
Yummy! =D
OMG I am eating Sweet Taters right now