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Sweet Potato-White Potato Salad

Sweet Potato-White Potato Salad

  • Prep

    25 m
  • Cook

    12 m
  • Ready In

    1 h 37 m
Laura B.

Laura B.

Sweet and white potatoes combine in a low fat, tasty alternative to a picnic staple. Adjust the curry and cilantro to your taste, as both can be overpowering.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.
  2. To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
  3. Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

tlm
16

tlm

7/5/2008

I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be omitted)

MAVIS
14

MAVIS

9/16/2007

I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES, THIS WAS REALLY GOOD SERVED WITH bbq rIBS, UMMMM !!!

french8095
7

french8095

4/28/2009

I really like this recipe, the only thing I did differently was to add eggs.

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