Print Options

Back to Red and Sweet Potato Salad >

Include these items:

Select reviews >

Taste of Home Logo

Red and Sweet Potato Salad

 Red and Sweet Potato Salad
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing.
12 ServingsPrep: 15 min. Cook: 20 min.


  • 2 pounds red potatoes, cut into 1-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 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


  • Place the red potatoes in a large saucepan and cover with water;
  • bring to a boil. Reduce heat; cover and cook for 2 minutes. Add
  • sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10
  • minutes longer or until potatoes are fork-tender.
  • In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain
  • potatoes; add to vinegar mixture and stir gently to coat. Cool.
  • In a small bowl, combine mayonnaise and milk. Stir in the celery,
  • onion and parsley. Gently stir into cooled potato mixture. Serve
  • immediately or cover and chill. Yield: 12 servings.
Nutritional Facts: 2/3 cup equals 136 calories,

2 of 2

Red and Sweet Potato Salad (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 4 mg cholesterol, 360 mg sodium, 24 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.