READY IN 8+ hrs

Sweet Potato Salad

Read Reviews (14)

"This is a sweet and easy potato salad." — CHRISTYJ

Directions

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 8 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 21, 2003

This was very good. I used new baby red potatoes and just left them whole. I also added some cayenne pepper because I like things spicy. I also only had light mayonnaise but it still tasted great. I served this to my fiance and two of our friends. My fiance doesn't really like sweet potatoes but he ate all of his. Everyone really enjoyed it.

—MEGGON

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Most Helpful Critical Review

Aug 21, 2005

This was just OK I thought. I didn't think it was bad, but I didn't love it either. I served it to my parents who like potato salad and neither of them finished what they took. Maybe it wasn't traditional enough for them? I think it's a hard recipe...it wasn't traditional for those wanting that but not really interesting enough for those wanting something really different. I wouldn't make it again.

—Betsy

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16 Ratings

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Sep 21, 2003

i made this salad for a family reunion picnic this summer. it got rave reviews from EVERYONE! next time i will double the recipe. (p.s. i left out the onion)

—BONNIE JARVIE

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Jan 22, 2003

This salad includes enough of the conventional "potato salad" ingredients to keep the traditionaslist happy but the addition of the sweet potatoes makes it just different enough that most eaters will comment on it. The folks I served it to really liked it.

—Barbara

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Nov 26, 2004

I made this to take to a Thanksgiving potluck and thought it was very tasty. Next time though I would peel potatoes and cube instead of slice. Also, I couldn't find any dill relish -- I used sweet. Yummy!

—SNJROSE

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Sep 27, 2005

I made this for sweet potato lovers and everyone thought it was "just okay". Won't make it again, not a bad recipe, just not to our liking.

—MrsKatt

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May 29, 2005

wonderful- make sure you use sweet potatoes and not yams!

—passionate cooker

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Jun 27, 2004

Delightful.... I followed the recipe exactly and found the dressing with fresh parsley to be very tasty. The next time I'm going to add some hard boiled eggs. This would be an outstanding dish to bring to a pot luck dinner.

—KATHJSMITH

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Nutrition

Calories
267 kcal
13%

Carbohydrates
39.6 g
13%

Cholesterol
5 mg
2%

Fat
11 g
17%

Fiber
5.1 g
20%

Protein
4.1 g
8%

Sodium
153 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 267
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 2.2g 11 %
Cholesterol 5mg 2 %
Sodium 153mg 6 %
** Potassium 875mg 25 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 5.1g 20 %
Protein 4.1g 8 %
Sugars 6.5g
Vitamin A 274 %
Vitamin C 27 %
Calcium 7 %
Iron 17 %
** Thiamin 13 %
** Niacin 22 %
** Vitamin B6 28 %
** Magnesium 19 %
** Folate 21 %

* 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.