Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Sweet Potato Salad
Sweet and white potatoes are combined in this summertime side dish.
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
330
kcal
Author
Kevin Lamoureux
Ingredients
4
medium white or russet potatoes
peeled and cut into roughly 1 inch cubes
1
large sweet potato
cut into roughly 1 inch cubes
3
tbsp
cider vinegar
3
radishes
sliced
2
ribs celery
chopped
2
green onions
chopped
2
medium dill pickles
finely chopped
½
cup
mayonnaise
1
tbsp
old fashioned or whole grain Dijon mustard
Salt and Pepper to taste
Instructions
Bring white potatoes to a boil in salted water. After 3 minutes, add sweet potatoes and cook until tender (don't overcook).
Drain the potatoes in a colander and let cool for a few minutes.
Transfer potatoes to a glass or ceramic bowl. Toss with vinegar, then cover with plastic wrap and refrigerate for at least 30 minutes.
In a large mixing bowl, blend the mayonnaise and mustard, salt and pepper then stir in all the other ingredients. Mix delicately and serve cool.
Notes
Garnish with fresh parsley.
Nutrition
Per serving
Calories: 384kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Fiber: 3g | Sugar: 5g | Iron: 2mg