Sweet Potato Salad
This colorful potato salad combines cooked sweet potatoes, sliced hard-boiled egg, and green onions with a simple sweet-and-tangy vinegar dressing. Serve it chilled as a different take on traditional potato salad.
Approx. Prep Time: 15 minutes
Approx. Cook Time: 15-20 minutes
Chill Time: 1 hour
Approx. Yield: 4-6 servings
Ingredients
- 3 sweet potatoes, diced and cooked
- 1 hard-boiled egg, sliced
- 1/4 cup green onions, chopped
Dressing
- 1/4 cup sugar
- 1/4 cup vinegar of choice
Directions
- Wash and peel the sweet potatoes if desired.
- Cut the sweet potatoes into evenly sized pieces.
- Cook the sweet potatoes in simmering water until tender but still firm enough to hold their shape.
- Drain thoroughly and allow the sweet potatoes to cool.
- Place the cooked sweet potatoes and chopped green onions in a serving bowl.
- Arrange the sliced hard-boiled egg over the salad.
- In a small bowl, stir the sugar and vinegar together until the sugar begins to dissolve.
- Drizzle the dressing evenly over the sweet potato mixture.
- Cover and chill before serving.
Keep the Sweet Potatoes Firm
Sweet potatoes can soften quickly. Check them frequently near the end of cooking and drain them as soon as they are fork-tender. Allow them to cool before assembling the salad so they are less likely to break apart.
Recipe Note
This vintage recipe uses a simple sweet-and-tangy dressing made with sugar and vinegar instead of a creamy mayonnaise dressing. Taste the dressing before adding it all to the salad and adjust the amount to suit your family's preference.