Red and Sweet Potato Salad
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 12 servings.
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
Ingredients
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2 pounds red potatoes (about 7 medium), cut into 1-inch cubes
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1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
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1/4 cup red wine vinegar
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1 tablespoon spicy brown mustard
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1-1/4 teaspoons salt
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1/2 teaspoon pepper
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1/2 cup reduced-fat mayonnaise
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1/4 cup 2% milk
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2 celery ribs, chopped
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1 small red onion, chopped
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1/3 cup minced fresh parsley
Directions
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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.
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2.
Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly.
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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.
Nutrition 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.
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