Rosemary Roasted Sweet Potato Salad

Author Sam Merritt


  • 3 sweet potatoes
  • 1 lb white potato total about 2.5-3potatoes
  • 2 Tbsp chopped fresh rosemary
  • 2 Tbsp extra virgin olive oil
  • 4 large hard boiled eggs peeled and chopped
  • 1/2 cup mayo I use olive oil mayo
  • 1/2 cup sour cream
  • 2 tsp dijon mustard
  • 1/4 tsp paprika
  • 1/3 cup chopped scallions
  • salt and pepper to taste


  • Preheat oven to 375F
  • Peel and cube potatoes, toss with olive oil and mayo and spread onto cookie sheet lined with aluminum foil
  • Bake 35-40 minutes, until potatoes are tender
  • Allow potatoes to cool completely.
  • In separate bowl, combine mayo, sour cream, mustard, and paprika
  • Add potatoes, chopped hard boiled eggs, scallions and salt and pepper. Stir until combined.
  • Refrigerate at least 2 hours before serving.