Add a photo

Sweet Potato-White Potato Salad

By: Laura B.  
"Sweet and white potatoes combine in a low fat, tasty alternative to a picnic staple. Adjust the curry and cilantro to your taste, as both can be overpowering."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 285 people have saved this

Prep Time:
25 Min
Cook Time:
12 Min
Ready In:
1 Hr 37 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 2 sweet potato, peeled and cut into 3/4-inch cubes
  • 2 potatoes, peeled and cut into 3/4 inch cubes
  • 2 teaspoons distilled white vinegar
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon curry powder, or to taste
  • salt and ground black pepper to taste
  • 1/4 cup chopped green onions
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh cilantro

Directions

  1. Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.
  2. To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
  3. Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 206 | Total Fat: 5.1g | Cholesterol: 7mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by tlm 
I love this recipe. I make it instead of the old-fashioned salad to accompany down home or... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by MAVIS 
I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES, THIS WAS REALLY GOOD SERVED WITH bbq rIBS,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2009 by french8095 
I really like this recipe, the only thing I did differently was to add eggs. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?