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.
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!
