Sweet Potato Potato Salad Recipe

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
Combine the potatoes, eggs, celery and onion.
Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition

Amount Per Serving (8 total)

Calories
244 cal
12%

Fat
19 g
29%

Carbs
14.3 g
5%

Based on a 2,000 calorie diet

Reviews (198)

Rate This Recipe

331

claudygirl

Jul. 4, 2006

"This came out really, really well . Very pretty, and everyone commented. However, with all these cold, mayonnaise-based salads, I always cut the mayo in half and use a light sour cream for the other..." See more. To me, it makes it creamier and a lot healthier without sacraficing taste. Everyone appreciates it, too. With the added mustard, it is really perfect. I salt (everything) very lightly and sprinkled a really good layer of pepper over the potatoes. Also, I used only half the eggs. The celery adds a welcome crunch. Make a big batch so you can enjoy it for a few days! Thanks Dee."

103

JENN8671

Jun. 20, 2005

"This is a great potato salad! The only substitution I made was green onion - my kids hate biting into bits of raw, hard onion, so chopped green onions always work nicely for me. The sweet potatoes a..." See moredded such a nice touch, and my husband, who thinks he hates sweet potato, thought they were carrots and loved them!"

FONDUE79

Aug. 21, 2005

"This was definitely different but very good. I think next time I will use 2 sweet potatoes and 1 white potato for a little more of the sweet potato flavor. I loved the different colors of the salad ..." See more- very appealing!"

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