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Red and Sweet Potato Salad

Total Time

Prep: 25 min. Cook: 30 min.

Makes

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
Red and Sweet Potato Salad Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.

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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