Sweet Potato Waldorf Salad Recipe

3.5 2 2
Sweet Potato Waldorf Salad Recipe
Sweet Potato Waldorf Salad Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Waldorf Salad Recipe

Read Reviews
3.5 2 2
Publisher Photo
I came up with this recipe when I promised to bring a potato salad to a picnic but had no regular potatoes on hand. The sweet potatoes were there, so I revised by regular potato salad recipe and a new dish was born! Adding the apples was an extra touch and everybody loved it.—Lois Jeffery, Chesterland, Ohio
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + chilling

Ingredients

  • 1 small sweet potato
  • 1 medium apple, cubed
  • 1/4 cup chopped celery
  • 2 tablespoons chopped walnuts
  • 2 tablespoons golden raisins
  • 2 tablespoons miniature marshmallows
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon lemon juice
  • Leaf lettuce, optional

Directions

Place sweet potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, about 20 minutes. Drain and cool completely.
Peel potato and cube; combine with next five ingredients. In another bowl, combine mayonnaise, sour cream and lemon juice; pour over salad, and gently toss. Refrigerate, covered, at least 1 hour. If desired, serve on lettuce. Yield: 2 servings.
Originally published as Sweet Potato Waldorf Salad in Reminisce December/January 2007, p49

Nutritional Facts

3/4 cup: 294 calories, 18g fat (4g saturated fat), 5mg cholesterol, 94mg sodium, 33g carbohydrate (20g sugars, 4g fiber), 3g protein.

  • 1 small sweet potato
  • 1 medium apple, cubed
  • 1/4 cup chopped celery
  • 2 tablespoons chopped walnuts
  • 2 tablespoons golden raisins
  • 2 tablespoons miniature marshmallows
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon lemon juice
  • Leaf lettuce, optional
  1. Place sweet potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until just tender, about 20 minutes. Drain and cool completely.
  2. Peel potato and cube; combine with next five ingredients. In another bowl, combine mayonnaise, sour cream and lemon juice; pour over salad, and gently toss. Refrigerate, covered, at least 1 hour. If desired, serve on lettuce. Yield: 2 servings.
Originally published as Sweet Potato Waldorf Salad in Reminisce December/January 2007, p49

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Reviews forSweet Potato Waldorf Salad

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MY REVIEW
angelasandoval User ID: 2401339 146051
Reviewed Oct. 18, 2013

"Only change I made was to use dried cranberries in place of the raisins. I loved the taste and texture combinations of this salad! However, husband and kids didn't much care for it...the 4 of them agreed that the sweet potato seemed bland next to the sweetness of the apples and cranberries."

MY REVIEW
castlek User ID: 1056158 161683
Reviewed Dec. 28, 2008

"Actually, I enjoyed this dish. Something different. The kids did not care for it all. More of an adult dish"

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