Spicy Sweet Potato Salad

Spicy Sweet Potato Salad

Patty Hern 0

"It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste."

Ingredients 1 d 50 m {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 757 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
  2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
  3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.
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Reviews 59

  1. 69 Ratings

Lesley Carol

I like the combo of sweet and white potatoes. If you don't want a mayo-based salad, apple cider vinegar and extra virgin olive oil make a fine substitute dressing. Yum...

oh boy! double joy!

I thought this recipe was wonderful and truly unique. I rarely give 5 stars, but really felt this recipe was worthy. I used veganaise (instead of regular mayo) and omitted the jalapeno pepper - it was still spicy enough for me. I would suggest you start with half the amount of curry powder and add more to taste. I put the full amount in and felt it was just a tad too strong. It still tasted great, but next time I'm going to try it this way aiming for the "what's in there?" mystery level of curry rather than "wow that curry tastes good". I also substituted 1/2 of the red potatos for blue ones. This made for a very colorful dish.


This is delicious! I used a small onion instead of large, minced jalapenos from a jar, lime juice instead of lemon, half mayonaise and half sour cream, and added two stalks of chopped celery and 4 chopped hard boiled eggs. It was a big hit - I'll make again and again!