Red and Sweet Potato Salad Recipe

5 3 6
Red and Sweet Potato Salad Recipe
Red and Sweet Potato Salad Recipe photo by Taste of Home
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Red and Sweet Potato Salad Recipe

Read Reviews
5 3 6
Publisher Photo
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. —Mary Relyea, Canastota, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 2 pounds red potatoes (about 7 medium), cut into 1-inch cubes
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
  • 1/4 cup red wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup 2% milk
  • 2 celery ribs, chopped
  • 1 small red onion, chopped
  • 1/3 cup minced fresh parsley

Directions

Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes.
Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly.
In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold. Yield: 12 servings (2/3 cup each)
Originally published as Red and Sweet Potato Salad in Light & Tasty June/July 2005, p31

Nutritional Facts

2/3 cup: 136 calories, 4g fat (1g saturated fat), 4mg cholesterol, 339mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 2 pounds red potatoes (about 7 medium), cut into 1-inch cubes
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
  • 1/4 cup red wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup 2% milk
  • 2 celery ribs, chopped
  • 1 small red onion, chopped
  • 1/3 cup minced fresh parsley
  1. Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes.
  2. Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly.
  3. In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold. Yield: 12 servings (2/3 cup each)
Originally published as Red and Sweet Potato Salad in Light & Tasty June/July 2005, p31

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Reviews forRed and Sweet Potato Salad

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KLefebvre66 User ID: 7134072 227412
Reviewed Jun. 4, 2015

"Delicious! I would suggest cooking the sweet potato for a little less time- mine turned out mushy... flavor was great!"

MY REVIEW
Winchester1014 User ID: 7900242 54495
Reviewed Jul. 22, 2014

"It's pretty, tasty and healthy. What more could you ask for?"

MY REVIEW
shecooksalot User ID: 5888460 62593
Reviewed Aug. 25, 2012

"A different style of potato salad that is really tasty. I love the tang of the vinegar in the sauce. Nice change of pace from the traditional. I didn't have red onion, so I didn't use any, but it still was great."

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