Late Summer Sweet Potato Salad

cold sweet potato saladThe end of summer is my favorite time of year for chilled “salads”—loaded with potatoes, herbs, and a good creamy sauce.

If you’ve followed me for a while, you probably know that I love sweet potatoes. They are such a great source of healthy carbs, and after long runs, a bowl of this fuel is everything.

roasted sweet potato salad recipeA few things I love about this recipe:

This sweet potato salad uses no mayo. Not only am I not a fan of the refined oils in conventional mayo, but greek yogurt loads this dish with protein and give the sauce a super creamy texture. Next, this recipe is great prepped in advance. Roast those sweet potatoes, whisk together the sauce, and give it a good chill. Cold sweet potato salad is the best on-the-go lunch of dinner for busy days on the road or on the trail.

I hope this recipe inspires you guys to elevate you on-the-go lunches and pack in those healthy veggies!

sweet potato salad with greek yogurtIf you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

If you love this hearty salad you might also love my sweet potato + sun-dried tomato kale salad, autumn panzanella, late summer salad with tahini dressing, or my green goddess buddha bowls.

Late Summer Sweet Potato Salad

This chilled late summer sweet potato salad is everything you could want in a healthy version of “potato salad”. Creamy sauce, tons of herbs, and easy to prep for an on-the-go meal!
Prep Time1 hour 10 minutes
Active Time25 minutes
Total Time1 hour 35 minutes
Course: Entrée, Salad, Side
Cuisine: Gluten Free, Nut Free
Yield: 4 servings
Author: The Local Sprout


For the Sweet Potatoes:

  • 1 large or 2 small sweet potatoes, cubed
  • 1 Tbsp. coconut oil melted
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt

For the Salad:

  • 1/3 cup plain greek yogurt or sub plain, dairy-free yogurt for vegan option
  • 1 Tbsp. lemon juice
  • 1 Tbsp. grainy dijon mustard
  • 1/2 tsp sea salt
  • pinch black pepper
  • 3/4 cup edamame shelled
  • 1/2 cup parsley roughly chopped
  • 1/4 cup green onion thinly sliced


  • Preheat oven to 425°F.
  • Spread chopped sweet potatoes across baking sheet. Drizzle with coconut oil and sprinkle with garlic powder and sea salt. Toss to coat.
  • Bake sweet potatoes for 25-30 minutes or until fork-tender, tossing halfway though. Remove from oven and let cool.
  • In a large bowl, whisk together the greek yogurt, lemon juice, mustard, salt, and pepper.
  • To the bowl, add the edamame, parsley, green onion, and cooked sweet potatoes. Toss to coat.
  • Cover and transfer bowl to refrigerator and chill for 1-2 hours before serving.
  • Leftovers will keep refrigerated in airtight container for up to 3 days.


Nutrition information is a rough estimate of 1/4 of the entire recipe.


Serving: 1g | Sodium: 638mg | Sugar: 7.1g | Fiber: 7.1g | Calories: 331kcal | Saturated Fat: 3.4g | Fat: 7g | Protein: 24.1g | Carbohydrates: 44.2g

sweet potato salad no mayo

The Local Sprout

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