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Sweet Potato Salad with Hard-Cooked Eggs Recipe

Sweet Potato Salad with Hard-Cooked Eggs Recipe

When I served this salad to relatives visiting from the Midwest, I was surprised to find it was something they'd never tried before. It's a real favorite in our area.
TOTAL TIME: Prep: 15 min. + chilling Cook: 30 min. + cooling YIELD:8-10 servings


  • 2 pounds sweet potatoes
  • 1-1/2 cups mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 4 hard-cooked eggs, chopped
  • 1-1/2 cups finely chopped celery
  • 8 green onions, sliced


  • 1. Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings.

Nutritional Facts

1 serving (3/4 cup) equals 360 calories, 29 g fat (4 g saturated fat), 97 mg cholesterol, 347 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Sweet Potato Salad with Hard-Cooked Eggs

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Reviewed May. 16, 2010

"We absolutely loved this salad!! Next time I will cut the dressing part in half, though. It was so tasty and wonderful!!"

Reviewed Oct. 25, 2009

"Everyone in my family loves this potato salad. I only use about half the amount of dressing that the recipe calls for."

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