The Best Sweet Potato Potato Salad Recipes

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GERMAN-STYLE SWEET POTATO SALAD



German-Style Sweet Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
Kosher salt
1 pound bacon, cut into 1-inch pieces or lardons
1 medium red onion, cut into 1/4-inch dice
2 tablespoons whole-grain or stone-ground mustard
1/4 cup white vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
  • Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
  • Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

SWEET POTATO POTATO SALAD



Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
  • Combine the potatoes, eggs, celery and onion.
  • Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

SWEET POTATO SALAD



Sweet Potato Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 10

4 large sweet potatoes
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup diced scallions (about 6)
1 red pepper, finely diced
2 tablespoons minced fresh chives
2 teaspoons orange zest
2 teaspoons apple cider vinegar
1/2 teaspoon hot sauce, such as Tabasco
Salt and pepper

Steps:

  • Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool.
  • While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.

MOM'S SWEET POTATO SALAD



Mom's Sweet Potato Salad image

My mother used to make this potato salad. We all liked it back then- and now my family likes it, too!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 7

3 pounds sweet potatoes, cooked, peeled and cubed
1/2 cup chopped onion
1 cup chopped sweet red pepper
1-1/4 cups mayonnaise
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.

Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 436mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.

CREAMY SWEET POTATO SALAD



Creamy Sweet Potato Salad image

This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.

Provided by Katy Rovetto

Categories     Salad     Potato Salad Recipes

Time 9h30m

Yield 8

Number Of Ingredients 12

2 large sweet potatoes
1 (12.5 ounce) can pineapple tidbits, drained
¼ cup coarsely chopped red onion
½ cup coarsely chopped pecans
½ cup thinly sliced celery
¼ cup sweetened dried cranberries (such as Craisins®)
2 tablespoons light-colored honey
2 tablespoons lemon juice
¾ cup mayonnaise
½ teaspoon ground cinnamon
½ teaspoon salt
3 pinches cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
  • Peel potatoes and cut into bite-sized pieces.
  • Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 40.1 g, Cholesterol 7.8 mg, Fat 21.9 g, Fiber 5 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 332.1 mg, Sugar 19.4 g

SWEET POTATO SALAD



Sweet Potato Salad image

A delicious change from regular potato salad. Sweet potatoes are tossed with raisins and walnuts in a sweet creamy dressing. An excellent fall side dish.

Provided by Christal Holloman

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

2 pounds sweet potatoes, peeled and cubed
1 cup mayonnaise
½ cup packed brown sugar
1 cup chopped walnuts
½ cup raisins

Steps:

  • Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
  • In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.7 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 4.2 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 192.1 mg, Sugar 26.6 g

RED AND SWEET POTATO SALAD



Red and Sweet Potato Salad image

Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 7 medium), cut into 1-inch cubes
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
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

Steps:

  • Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CHILLED SWEET POTATO SALAD



Chilled Sweet Potato Salad image

Tender sweet potatoes tossed with a sweet-tart dressing round out a meal of crisp coleslaw and oven-fried chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium sweet potatoes (3 pounds), peeled and cut into 1/2- to 3/4-inch pieces (8 cups)
3 tablespoons rice-wine vinegar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
1 scallion, trimmed, thinly sliced diagonally
Coarse salt and freshly ground pepper
1/4 cup safflower or grapeseed oil
1/2 scallion (dark-green part only), thinly sliced diagonally for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain.
  • Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day.

WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
  • While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  • Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

SWEET POTATO SALAD



Sweet Potato Salad image

You'll find that this dish is very versatile-more special than everyday but easy enough to make anytime. Sweet potatoes aren't as popular here in New England as in some parts of the country. I had a friend from Maryland many years ago, however, and we enjoyed swapping recipes. This one's a combination of hers and one I already had in my file.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
1 cup pecan halves, chopped
1/4 cup orange juice
1 cup mayonnaise
2 tablespoons half-and-half cream
1 teaspoon curry powder
1 teaspoon grated orange zest
1 teaspoon white vinegar
1/4 to 1/2 teaspoon dried tarragon
Torn mixed salad greens and chutney, optional

Steps:

  • Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice. , In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.

Nutrition Facts : Calories 498 calories, Fat 43g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 212mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein.

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