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Red and Sweet Potato Salad

Rated as 4.62 out of 5 Stars

"Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing."
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35 m servings
Original recipe yields 12 servings


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  1. 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.
  2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
  3. 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.


Read all reviews 67
  1. 81 Ratings

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Most helpful positive review

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!

Most helpful critical review

It was really good the night I made it but the leftovers tasted strange. I might try it again. Love the idea though.

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Least positive

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!

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.

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 adde...

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 f...

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.

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...

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 ...

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.

This was delicious. I used purple Okinawan sweet potato and it turned out great. It made for a colorful 4th of July side dish.