Sweet Potato Salad

(makes 4 servings)

• 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

1. Boil or steam sweet potato cubes for 8–10 minutes, until fork-tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together Greek yogurt, Dijon, vinegar/lemon juice, salt, pepper, and paprika.
3. Add the cooked sweet potatoes, celery, onion, and chopped egg (if using) to the bowl.
4. Gently toss to coat evenly.
5. Refrigerate for at least 30 minutes before serving.