sweet red potato salad

★★★★★ 2 Reviews
tdrenth avatar
By Teressa Drenth
from Kalamazoo, MI

I created this by combining two other recipes and giving it my own "tweaking." I served it to rave reviews on the menu in the deli I managed.

Blue Ribbon Recipe

Know how to jazz up potato salad? Use red potatoes and sweet potatoes! This is an excellent potato salad that pops with flavor. It has a light sweet flavor from the potatoes and tanginess from the vinegar. Onions add a little bit of savory to the dish, while celery gives some crunch to the potato salad. One bite and you'll be surprised at how refreshing and delicious this side dish is.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 15
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For sweet red potato salad

  • 1 lb
    red potatoes, small
  • 2 lb
    sweet potatoes, peeled
  • 1/4 c
    red wine vinegar
  • 1 Tbsp
    mustard, spicy brown
  • 1 1/4 tsp
    salt
  • 1 dash
    black pepper
  • 1/4 c
    mayonnaise
  • 1/4 c
    milk
  • 2
    celery ribs
  • 1 sm
    red onion
  • 1 Tbsp
    dried parsley

How To Make sweet red potato salad

  • Boiling a pot of water.
    1
    Bring water to a boil in a large pan.
  • Potatoes cut into chunks.
    2
    Cut potatoes into 1-inch chunks.
  • Potatoes added to boiling water.
    3
    Add to water and boil 6-8 minutes, or just until tender. Drain completely.
  • Vinegar, mustard, salt, and pepper in a bowl.
    4
    Meanwhile, whisk together vinegar, mustard, salt, and pepper.
  • Vinegar mixture poured over warm potatoes.
    5
    Pour mixture over warm potatoes and toss to coat. Cool completely.
  • Red onion and celery finely diced.
    6
    Finely chop the celery ribs and red onion.
  • Mayonnaise, milk, onion, celery, and parsley added to a bowl.
    7
    Combine celery and onion with mayonnaise, milk, and parsley.
  • Mayonnaise mixture stirred into cooled potatoes.
    8
    Gently add to the cooled potato combination.
  • Chilling the Sweet Red Potato Salad.
    9
    Chill at least 1 hr. Serve.
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