Buttermilk Sweet Potato Salad

Buttermilk Sweet Potato Salad
Buttermilk Sweet Potato Salad. James Baigrie/Getty Images
  • Total: 40 mins
  • Prep: 25 mins
  • Cook: 15 mins
  • Yield: serve 4-5

Sweet potatoes are quite versatile and this recipe offers an alternative to traditional potato salad. The creamy buttermilk dressing offsets the sweetness of the potatoes. Give this fantastic recipe a try at your next cookout or game day celebration.  


  • 4 large sweet potatoes (peeled and cut into inch chunks)
  • 1/2 small red onion (finely chopped)
  • 2 ribs celery (chopped)
  • 2 tablespoons parsley (flat leaf, chopped)
  • 1 teaspoon salt
  • For the Dressing:
  • 1/2 cup mayonnaise (add more for a creamier salad)
  • 1/3 cup buttermilk
  • 1/2 teaspoon/ salt
  • 1/4 teaspoon black pepper

Steps to Make It

Peel, rinse and chop sweet potatoes.  Fill a large pot halfway full of water.  Bring to a boil.  Add salt, stir, and add sweet potato pieces to the pot. Reduce heat to medium-high, cover and let potatoes cook for 12-15 minutes. They should be fork tender but not mushy. Toward the end of cooking time, prepare an ice bath for the sweet potatoes.  Fill a large bowl up with ice and water. Using a large strainer, scoop pieces out of the pot and into an ice bath. Let potatoes rest in the ice water for 10-12 minutes.

Chop red onion, parsley and celery as directed above. Prepare the dressing by combining mayonnaise, buttermilk, salt, and black pepper in a large bowl.  Add cooled sweet potatoes, other vegetables, and parsley to bowl,  Toss well to coat. Taste and adjust for flavor.  Add more mayonnaise for a creamier potato salad. Transfer to a serving bowl, cover with plastic wrap and let cool in the refrigerator for 2 hours before serving.