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Red and Sweet Potato Salad

SUBMITTED BY: Mary Relyea

"Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing."

RECIPE RATING:

Read Reviews (27)

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley

DIRECTIONS

Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

FOOTNOTE

Nutritional Analysis: 2/3 cup equals 136 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 360 mg sodium, 24 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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REVIEWS

Reviewed on Apr. 27, 2007 by Sharon E

This is such a good and unusual potato salad. Coating the warm potatoes in the vinegar... MORE

Reviewed on Jun. 25, 2007 by ACPHIFER

This is so yummy and colorful. I did make a slight mistake and overcooked the sweet potatoes... MORE

Reviewed on Aug. 31, 2007 by kkibler0109

We absolutely love this!! It is soo much better than the creamy style salads! Didn't change a... MORE

Reviewed on Jan. 18, 2008 by Rebecca & Eric

Oh my God! This is so good. I made 6X the recipe for a very large party and plan to serve it... MORE

Reviewed on Jul. 4, 2007 by BIGOHANA

This was delicious. I used purple Okinawan sweet potato and it turned out great. It made for... MORE

Reviewed on Nov. 17, 2007 by POPPASQUASH

Used red bliss, yukon gold, and sweet potatoes. Didn't have red wine vinegar, so I used white... MORE

Reviewed on Oct. 24, 2007 by Col K

I made this recipe by bulk. Served it with a outdoor BBQ party. It was a hit! Guests even... MORE

Reviewed on Sep. 4, 2007 by Darter02

I made this for my parents & wife for our Labor Day picnic on the boat and they loved them! MORE

Reviewed on Jul. 30, 2007 by Aspiring Chef Rita

We liked it - and I didn't change anything other than cooking the potatoes in two separate... MORE

Reviewed on Jul. 25, 2007 by JK

This was a great recipe that my whole family enjoyed. Even my sister who hates mayo ate it! MORE

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