Sweet Potato Salad – Perfect For the 4th!

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I’m a Texas girl and in Texas – you can’t have a bbq without potato salad. But, we all know how bad potato salad is for you – it’s loaded in fat and calories! I adapted this recipe from a similar one I found on Bodybuilding.com. I used sweet potatoes vs. white/russet potatoes because they have more vitamins, minerals, fiber and protein compared to the other variety. Also, I swapped out some of the fatty mayo for low-fat mayo and also used greek yogurt  to make it even lighter (and it adds more protein). I threw in a little kale and some corn for extra veggies and some onion and spices for an extra kick.


  • Approximately 4 medium sweet potatoes
  • 2 diced hard boiled eggs
  • 1/3 cup chopped kale
  • 1/2 cup cooked corn (I like Trader Joe’s frozen “roasted corn”)
  • 1/3 cup diced red onion
  • ~1 oz goat cheese crumbled
  • ~1 oz shredded parmesan
  • 1/3 cup chopped parsley


  • 1/3 cup 2% Greek yogurt
  • 1/3 cup light mayo
  • 2 tbsp chopped green onions
  • 1/2 tbsp balsamic vinegar (optional – adds a kick)
  • salt and pepper to taste


  1. Bake potatoes in an oven at 350 degrees for approximately 25 minutes or until soft (but not too soft!). You can also microwave them if you are short on time.
  2. Remove and allow to cool for about 10 minutes on a rack and then dice the potatoes into 1-inch chunks. You can remove the skin or leave it on.
  3. In a large bowl, toss together all of the other ingredients (except for the dressing) and then add in the potatoes.
  4. Finally, add the dressing and top with parsley.
*This is estimated based on a similar recipe.
Serving Size (1 serving), Recipe yields approximately 5 servings
Amount per serving
Calories 200
Total Fat 5g
Protein 12g

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