Sweet Potato Potato Salad198 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 1 hr 55 min
“Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.” - by GRAMZ
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 244 cal
- 19 g
- 14.3 g
Based on a 2,000 calorie diet
Reviews (198)Rate This Recipe
"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."
"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!"
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