Sweet Potato-White Potato Salad

Sweet Potato-White Potato Salad

9
Laura B. 0

"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."
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Ingredients

1 h 37 m servings 154 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be om...

Most helpful critical review

Did not change a thing when making this. We did not really enjoy the this. The flavors did not come together in a good way. Probably will not make again.

I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be om...

I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES, THIS WAS REALLY GOOD SERVED WITH bbq rIBS, UMMMM !!!

I really like this recipe, the only thing I did differently was to add eggs.

I nuked the spuds and sweet potatoes. This might have been a mistake, as the sweets were very mushy. It ended up like diced spuds in a sweet potato-dressing matrix. I added diced red pepper a...

Excellent!

I have made his recipe at least 8 times. It is a hit every single time I make it. I'm always asked for the recipe. I added chopped red pepper the last time I made this instead of celery, because...

Good, but I felt it could've used a little spice. Next time I might add either some cayenne, or some chopped jalapeno. For the record, sweet potatoes looked a LOT better than the potatoes in thi...

Yummmmm! I made it as directed except I added some fresh parsley.

Did not change a thing when making this. We did not really enjoy the this. The flavors did not come together in a good way. Probably will not make again.