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Sweet Potato Salad with Hard-Cooked Eggs

 Sweet Potato Salad with Hard-Cooked Eggs
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.
8-10 ServingsPrep: 15 min. + chilling Cook: 30 min. + cooling


  • 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


  • 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.