Classic Sweet Potato Salad

This Classic Sweet Potato Salad is creamy and delicious. The subtle sweetness of the potatoes and coconut cream make this creamy classic one that we can’t get enough of. The crunch of the cucumbers and celery paired with the dill add a fresh burst of flavor. This sweet potato salad is dairy-free. Make this for your next potluck, BBQ, or camping trip, it is sure to be a hit!

Jump to Recipe Print Recipe

While growing up, my mom would always make the most delicious potato salad. It was a family favorite, one that I sure did miss when I began making changes to my diet. One component of an anti-inflammatory diet is eliminating many starches that trigger inflammation and flare-ups of my ankylosing spondylitis symptoms. Read more about my anti-inflammatory diet here. During my reintroducing and trial of certain foods I learned that I was able to tolerate sweet potatoes in moderation. This was really exciting as I was able to make a potato salad that aligned with my anti-inflammatory diet and kept my autoimmune symptoms in check.

Sweet potatoes are lower in starch and higher in fiber than regular potatoes, making them a healthy option for potato salad.

This classic sweet potato salad is always a hit at potlucks and is one of our favorite side dishes to take camping. When meal prepping for elk camp each fall or any longer summer camping trips I love to make this sweet potato salad and pair it with our gluten-free turkey meatloaf. They go great together and make wonderful camp meals.

How to make this Classic Sweet Potato Salad:

Ingredients:

• 2 – 2.5 lbs Sweet Potatoes (white)
• 1/2 cup Coconut Cream (full-fat)
• 1/2 cup Mayonnaise (I use Primal Kitchen Avocado Oil Mayonnaise)
• 1 tbsp Apple Cider Vinegar
• 2 tsp Yellow Mustard
• 1 1/2 tsp Sea Salt
• 1/4 tsp Paprika
• 1/3 cup Fresh Dill (chopped) + extra for garnish if desired
• 3/4 cup Cucumber (peeled and diced)
• 1/3 cup Celery (diced)
• A couple small handfuls of Cherry Tomatoes (halved or quartered)

Instructions:

Potatoes:

1. Peel and cube your sweet potatoes into bite size pieces, like the image below.
2. Put the sweet potatoes into a large pot and fill with filtered water. Add a couple pinches of salt and bring to a boil.
3. Boil the sweet potatoes until they are fork-tender but not mushy, approximately 7-8 minutes depending on the size of cubes.
4. Drain the water and let your sweet potatoes cool completely. I place them in the fridge to cool for a few hours and while I am making the dressing.

Dressing and Assembling the Salad:

1. In a large mixing bowl, whisk together the coconut cream, mayo, apple cider vinegar, mustard, salt, paprika, and chopped dill.
2. Fold in the potatoes, cucumber, celery, and tomatoes.
3. Cover and chill in the fridge. Serve cold with fresh dill garnish if desired.
4. Enjoy!

FAQ, Tips, and Substitutions for the Classic Sweet Potato Salad:

• I use full-fat coconut cream. If you store your coconut cream cans in the fridge the cream separates from the water. Open your can without shaking and you will have a nice thick cream on top.
• If I know I am making this ahead of time I prefer to prep and cook the potatoes early in the morning or even the night before. That allows them more time to cool in the fridge before mixing into the salad.
• Can I use pickles instead of cucumbers? I prefer to use fresh cucumber in this sweet potato salad but you could use pickles in place of the fresh cucumber.
• How long does potato salad keep in the fridge? Potato salad is good for up to five days in the fridge but we usually go through it much faster than that.

Print Pin

5 from 4 votes

Classic Sweet Potato Salad

This classic sweet potato salad is creamy, delicious, and subtly sweet. The cucumbers, celery, and dill add a fresh burst of flavor. This sweet potato salad is dairy-free.

Author thispurelyjoyfullife.com – Kimberley

Ingredients

• 2 – 2.5 lbs Sweet Potatoes White
• 1/2 cup Coconut Cream Full-fat
• 1/2 cup Mayonnaise I use Primal Kitchen Avocado Oil Mayonnaise
• 1 tbsp Apple Cider Vinegar
• 2 tsp Yellow Mustard
• 1 1/2 tsp Sea Salt
• 1/4 tsp Paprika
• 1/3 cup Fresh Dill chopped + extra for garnish if desired
• 3/4 cup Cucumber peeled and diced
• 1/3 cup Celery diced
• A couple small handfuls of Cherry Tomatoes halved or quartered

Instructions

• Peel and cube your sweet potatoes into bite size pieces.
• Put the sweet potatoes into a large pot and fill with filtered water. Add a couple pinches of salt and bring to a boil.
• Boil the sweet potatoes until they are fork-tender but not mushy, approximately 7-8 minutes depending on the size of cubes.
• Drain the water and let your sweet potatoes cool completely. I place them in the fridge to cool for a few hours and while I am making the dressing.
• In a large mixing bowl, whisk together the coconut cream, mayo, apple cider vinegar, mustard, salt, paprika, and chopped dill.
• Fold in the potatoes, cucumber, celery, and tomatoes.
• Cover and chill in the fridge. Serve cold with fresh dill garnish if desired.
• Enjoy!

Be sure to pin this recipe for later:

Drop a comment below and tag @thispurelyjoyfullife on social media if you make this sweet potato salad.