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Red and Sweet Potato Salad Recipe

Red and Sweet Potato Salad Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD:12 servings


  • 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)

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.

Reviews for Red and Sweet Potato Salad

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Reviewed Jun. 4, 2015

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

Reviewed Jul. 22, 2014

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

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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