Low Carb Sweet Potato Salad

Elevate your summer salad game with this flavorful Low Carb Sweet Potato Salad, a wholesome twist on the classic favorite! Crafted with tender white or Japanese sweet potatoes and nutrient-packed cauliflower florets, this recipe balances hearty textures with a low-carb profile, making it a guilt-free indulgence. The dressing is a creamy blend of sugar-free mayonnaise, Dijon mustard, and apple cider vinegar, perfectly enhanced by the fresh pop of dill and the subtle crunch of celery and dill pickles. A hint of smoky paprika and optional hard-boiled eggs add depth and protein, while a quick set in the fridge allows the vibrant flavors to meld beautifully. Ready in just 40 minutes, this dish is an ideal side for barbecues, potlucks, or busy weeknight dinners. Healthy, satisfying, and packed with flavor, this salad proves that comfort food can still fit into your low-carb lifestyle!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Small white sweet potatoes or Japanese sweet potatoes
• 2 cups Cauliflower florets
• 2 tablespoons Olive oil
• 0.5 teaspoons Sea salt
• 0.25 teaspoons Ground black pepper
• 2 stalks Celery stalks, diced
• 0.25 cup Red onion, finely diced
• 0.25 cup Dill pickles, diced
• 0.33 cup Mayonnaise (low-carb, sugar-free)
• 1 tablespoon Dijon mustard
• 1 teaspoon Apple cider vinegar
• 1 tablespoon Fresh dill, chopped
• 0.25 teaspoons Paprika (optional, for garnish)
• 2 large Hard-boiled eggs, chopped (optional, for extra protein)

Directions

Step 1

Peel and cut the sweet potatoes into bite-sized cubes (about 1-inch pieces).

Step 2

Steam or boil the sweet potato cubes in a pot of water for 10-12 minutes, or until just fork-tender. Avoid overcooking to prevent them from becoming mushy. Drain and set aside to cool.

Step 3

While the sweet potatoes cook, steam the cauliflower florets in a separate pot for about 8 minutes, or until tender but not mushy. Set aside to cool.

Step 4

Preheat a small skillet over medium heat. Add olive oil and sauté the diced red onion for 2-3 minutes until slightly softened. Remove from heat and let cool.

Step 5

In a large mixing bowl, combine the cooked sweet potatoes, cauliflower florets, sautéed red onion, diced celery, and dill pickles.

Step 6

In a smaller bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and black pepper until creamy and well blended.

Step 7

Pour the dressing over the sweet potato mixture and gently toss with a rubber spatula to coat all ingredients evenly.

Step 8

If using hard-boiled eggs, fold them in gently at the end to avoid breaking them apart.

Step 9

Transfer the salad to a serving dish and, if desired, sprinkle paprika on top for garnish.

Step 10

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Step 11

Serve cold and enjoy!

Nutrition Facts

Serving size	(896.2g)

Amount per serving	% Daily Value*
Calories	1280.7

Total Fat 99.7g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 398.0mg	0%
Sodium 3102.1mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 15.6g	0%
Total Sugars 20.4g
Protein 22.3g	0%

Vitamin D 88IU	0%
Calcium 213.7mg	0%
Iron 5.5mg	0%
Potassium 1993.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 7.0%

Carbs: 22.9%