Description
This Low Carb Sweet Potato Potato Salad is a delightful twist on a classic side dish, offering a creamy texture and balanced tangy-sweet flavor profile, while being nutrient-dense and lower in carbs than traditional potato salads.
Ingredients
2 medium Sweet Potatoes, peeled and diced into 1/2-inch cubes
1/2 cup Red Onion, finely diced
2 stalks Celery, finely diced
1/2 cup Bell Pepper, finely diced
1/4 cup Fresh Parsley, chopped
1/2 cup Mayonnaise (avocado oil)
1 tablespoon Dijon Mustard
1 tablespoon Apple Cider Vinegar
1 teaspoon Monk Fruit Sweetener (optional)
1/2 teaspoon Smoked Paprika
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper, freshly ground
Instructions
- Peel the sweet potatoes and dice them into uniform 1/2-inch cubes
- Cook the diced sweet potatoes in a steamer basket over boiling water for 8-10 minutes until fork-tender. Drain and spread them out on a baking sheet to cool completely
- While the sweet potatoes are cooling, finely dice the red onion, celery, and bell pepper. Chop the fresh parsley
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, monk fruit sweetener, smoked paprika, sea salt, and black pepper until smooth and well combined
- Once the sweet potatoes are completely cool, transfer them to a large mixing bowl and add the diced red onion, celery, bell pepper, and fresh parsley
- Pour the dressing over the sweet potato mixture and gently fold together with a spatula until evenly coated
- Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld
Notes
Ensure sweet potatoes are not overcooked for best texture.
Cool sweet potatoes completely to prevent a watery salad.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg