Sweet Potato Potato Salad

Sweet Potato Potato Salad

208 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 55 m
Recipe by  GRAMZ

“Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.
  3. Combine the potatoes, eggs, celery and onion.
  4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

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Reviews (208)

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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. 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 added such a nice touch, and my husband, who thinks he hates sweet potato, thought they were carrots and loved them!



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 - very appealing!

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Amount Per Serving (8 total)

  • Calories
  • 244 cal
  • 12%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Spicy Sweet Potato Salad


next recipe:

Vegan Black Bean and Sweet Potato Salad