Project Description

A light, yet filling salad loaded with nutrient-dense herbs and all the flavor!


I really am not kidding when I say I have made this salad at least once a week for the past month.

I was reminded of its deliciousness once the spring time rolled in and ever since I just couldn’t get enough.

This isn’t like your traditional potato salad, this one is fresh, dairy-free, loaded with herbs, and will knock out your regular potato salad! Okay, maybe you can still enjoy both, but I highly encourage you to try this variation. Bring it to a party, a BBQ or just make a big batch every week to always have in your fridge for a perfect, kick meal.

Let me know if you try this out and be sure to tag me online @mealsbytiia so I can see how it turned out! Enjoy!

My Favorite Sweet Potato Salad

Full Recipe

  • 2 large sweet potatoes

  • 3 eggs

  • 1/2 bunch cilantro

  • 1/2 bunch parsley

  • 5 green onions

  • 1/2 bunch dill, or 1/4 cup finely chopped

  • 1/3 cup frozen green peas, thawed

  • 4 stalks celery

  • Dressing:

  • 1/4 cup olive oil

  • 2 tbs apple cider vinegar or any really any vinegar you have

  • 2 tbs mustard

  • salt & pepper to taste

  • Preheat the oven to 420F. Either thoroughly wash your potatoes or peel them, I like to peel half just to keep some skim on. On a sturdy chopping board, cube the potatoes into 1-inch cubes or whatever size you like best. Evenly lay out the cubes onto a baking sheet lined with parchment paper. Drizzle a bit of olive oil on them then sprinkle some salt and pepper. You can also add some additional seasoning if you wish such as paprika, garlic powder, or cumin. Either way is delicious! Pop them in the oven and allow them to roast for 25-30 min or until darker brown on the outside.

  • Meanwhile, fill a medium-sized pot with water then bring to a boil for the eggs. When the water is boiling, carefully add the eggs, one at a time, then set a timer for 9 minutes. 10 minutes yields a hard-boiled egg and anything under 7 is soft, so I think 9 minutes is the sweet spot for this salad.

  • While the eggs are boiling, chop all the herbs and veggies. Make sure they’re rinsed & clean too! I like to finely chop all the herbs, but it’s up to you. If you feel like 1/2 bunch is too much of the herbs, leave some out! Slice the celery and the green onions and add the veggies and herbs to a large mixing bowl.

  • Next, make the dressing. Simply mix the oil, vinegar, and mustard all together until combined then season with salt and pepper. Taste test for more if needed.

  • Check on the potatoes, when they’re done, pull them from the oven and let them cool while you get the eggs ready. Remove them from the hot water and either place them in an ice bath or run them under cold water for a little but until they’re cool enough to handle. Take a butter knife or a spoon and crack them all over so you can simply peel back the shell. Do this to all and rinse under water to clean off, if necessary.

  • Chop up the eggs then add those to the bowl with the veggies and herbs. When the potatoes are cool enough, add them as well as the peas, then finally, drizzle over the dressing and toss everything together. Taste test for more seasonings then enjoy!