Becca Fox

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Savory Sweet Potato Salad


Sweet Potato Salad

A delicious, perfectly balanced medley of savory and sweet. Original recipe from Better Homes & Gardens. Slightly altered to be paleo-compliant.

Servings 8 servings


  • 4 medium Sweet Potatoes @2.5# coarsley chopped
  • 2 Tbsp Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 4 hard boiled eggs peeled & chopped
  • 1/4 cup red, yellow or orange bell peppers chopped
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh dill
  • 1/3 cup mayonnaise


Preheat oven to 400 degrees. In a large bowl combine potatoes & oil. Season with salt & pepper. Transfer to a shallow baking pan. Roast 15 minutes or until just tender. Remove from oven.

Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions and dill then toss with mayonnaise. Season to taste with salt & pepper. Serve Immediately.

Make ahead instructions: prepare potatoes and then prepare all other ingredients. Cover; refrigerate up to 24 hours. Toss salad with all ingredients before serving.

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