Sweet Potato White Potato Salad Recipes

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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 & WHITE POTATO SALAD



Sweet & White Potato Salad image

Try something new with our delicious Sweet and White Potato Salad recipe! Bacon, two kinds of potatoes and a creamy honey mustard dressing make this Sweet and White Potato Salad extra delicious. Sorry, plain old potato salad-you've been upstaged.

Provided by My Food and Family

Categories     Recipes

Time 2h

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

3/4 lb. new potatoes (about 9), quartered
3/4 lb. sweet potato es (about 1 large), peeled, cut into 1-inch chunks
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. honey
1/4 tsp. ground red pepper (cayenne)
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced

Steps:

  • Bring 1-1/2 qt. water to boil in large saucepan. Add new potatoes; cook 3 min. Add sweet potatoes; cook 10 min. or until all potatoes are tender. Drain potatoes; place in large bowl. Cool.
  • Mix mayo, mustard, honey and pepper. Add to potatoes with remaining ingredients; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 5 g, Protein 3 g

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

SWEET POTATO-WHITE POTATO SALAD



Sweet Potato-White Potato Salad image

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.

Provided by Laura B

Categories     Creamy Potato Salad

Time 1h37m

Yield 6

Number Of Ingredients 11

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
¼ cup light mayonnaise
¼ cup light sour cream
2 teaspoons fresh lemon juice
1 teaspoon curry powder, or to taste
salt and ground black pepper to taste
¼ cup chopped green onions
½ cup chopped celery
1 tablespoon chopped fresh cilantro

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 32.9 g, Cholesterol 3.9 mg, Fat 1.4 g, Fiber 4.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 69.6 mg, Sugar 4.8 g

WHITE POTATO SALAD (NO MUSTARD)



White Potato Salad (no mustard) image

My brother loves me to make this potato salad for him. He even offers to pay me if I make it for him when he's entertaining guests! All of our friends, and family love it too. They all think they won't, because there's no mustard, until they try it, and then, they're hooked! I hope t he amounts are accurate. This recipe could be used with mustard instead of vinegar, but the sugar wo uld have to be cut in half or more. It would probably take about a half cup of mustard. I would just add it until it tasted right! It is difficult to give measurements, when you never use them. :-) Please let me know how it turns out for you! The yield and time may not be precise; I just gave it my best guess.

Provided by H. Cato

Categories     Potato

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 9

6 -8 cups cooked, cubed potatoes (boiled with jackets on, and peeled)
1 whole onion, chopped (any kind, but red onions are probably the best to use)
4 stalks celery, finely chopped
6 hard-boiled eggs, diced up
8 small sweet gherkins
3 cups Miracle Whip (yes, Miracle Whip!)
3 tablespoons white vinegar
3 tablespoons white sugar
3 teaspoons salt

Steps:

  • Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
  • Lay out on counter for an hour or so to cool nicely.
  • Peel, and cube.
  • I usually do this with no recipe, so I have estimated the amounts as closely as possible.
  • While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
  • In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
  • Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
  • You may have some mix left over, but don't throw it out.
  • After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
  • Refrigerate for at least 4 hours before serving.
  • It may taste salty until after it's refrigerated a while.
  • If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
  • Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
  • The same applies if you like it sweeter.

THREE POTATO SALAD



Three Potato Salad image

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Steps:

  • Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

COLD SWEET POTATO SALAD



Cold Sweet Potato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium sweet potatoes (about 3 1/2 pounds), peeled, and cut into 1-inch chunks
Coarse salt
2 tablespoons rice vinegar
2 tablespoons freshly squeezed orange juice
1/2 teaspoon finely grated orange zest
1 scallion, trimmed and thinly sliced, crosswise, white and light green, plus more for garnish
1/4 cup grapeseed or safflower oil
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
  • Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.

SWEET POTATO SALAD (SLADA BATATA HILWA) -MOROCCAN



Sweet Potato Salad (Slada Batata Hilwa) -Moroccan image

A delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/Arabesque-Taste-Morocco-Turkey-Lebanon/dp/030726498X (Posted for North Africa Middle East Tag)

Provided by Leahs Kitchen

Categories     Low Protein

Time 25m

Yield 2-3 cups, 2-4 serving(s)

Number Of Ingredients 11

1 medium white onion, diced
5 tablespoons olive oil
1 lb sweet potato, cubed
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt
6 -8 green olives
1/2 preserved lemon, rind of, chopped (optional)
half a lemon, juice of
2 tablespoons flat leaf parsley, chopped

Steps:

  • Saute onions in 2 tbsp of oil until golden.
  • Add the cubed sweet potato to the pan and just barely cover it with a little water.
  • Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
  • Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
  • Let cool to room temperature.
  • Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
  • Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!

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