- 2 medium sweet potatoes, peeled and cubed
- 2 hard-boiled eggs, chopped
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 celery stalk, finely chopped
- 1/4 small red onion, finely diced
- salt, pepper, and paprika to taste
- Boil or steam sweet potato cubes for 8–10 minutes, until fork-tender but not mushy. Drain and let cool slightly.
- In a large bowl, whisk together Greek yogurt, Dijon, vinegar/lemon juice, salt, pepper, and paprika.
- Add the cooked sweet potatoes, celery, onion, and chopped egg (if using) to the bowl.
- Gently toss to coat evenly.
- Refrigerate for at least 30 minutes before serving.