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

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.

  • In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.

  • In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.


Nutritional Analysis: 2/3 cup equals 136 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 360 mg sodium, 24 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Nutrition Facts

128 calories; protein 2.6g; carbohydrates 22.3g; fat 3.7g; cholesterol 3.9mg; sodium 326.1mg. Full Nutrition

Reviews (82)

Rating: 5 stars
This is such a good and unusual potato salad. Coating the warm potatoes in the vinegar mixture gives this salad a slightly tangy taste. This is a keeper! Read More
Rating: 5 stars
We absolutely love this!! It is soo much better than the creamy style salads! Didn't change a thing. I have made it quite a few times, and people ask me to bring it often. Read More
Rating: 5 stars
Oh my God! This is so good. I made 6X the recipe for a very large party and plan to serve it tomorrow. Of course, I had to have a nibble first. Delicious. I followed the recipe exactly, but added just a little white sugar to the vinegar mixture. Unbelievable! Thanks for sharing such an amazing recipe. This is a keeper and highly recommended! Read More
Rating: 5 stars
We both thought this was awesome! I'm not a big fan of sweet potatoes or yams so I left them out, but did leave the sauce mixture in the same quantity to make it a bit creamier. I don't care for raw celery so I tossed it into the boiling potatoes for about the last 2 mins., still crunchy, just not raw. No milk was added, instead I stirred in sour cream, it seemed to me that milk might make it a bit runny. But this recipe is outstanding, I was already told that I will be making it again this weekend! Read More
Rating: 5 stars
This is so yummy and colorful. I did make a slight mistake and overcooked the sweet potatoes a bit so they weren't as firm as I'd have liked....again, my mistake. I loved the flavor. Read More
Rating: 5 stars
We liked it - and I didn't change anything other than cooking the potatoes in two separate pots. Wasn't confident that both types of potatoes would be cooked through at the same time. You MUST like mustard if you make this salad - you can definitely taste it! Read More
Rating: 5 stars
This is by far the BEST potato salad recipe I've ever come across... and that's saying something, coming from a Mainer who was born in "The County". :) Thanks for sharing this fantastic twist on a summer staple! Read More
Rating: 5 stars
This was delicious. I used purple Okinawan sweet potato and it turned out great. It made for a colorful 4th of July side dish. Read More
Rating: 5 stars
Got great reviews from everyone. I made a mistake and put fresh cilantro instead of parsley. It made it even better. I added more vinegar and mustard. I will; do it again and again. Read More