Ingredients45 m servings 376 cals
- Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
- Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.
Per Serving: 376 calories; 8 g fat; 70.7 g carbohydrates; 6.7 g protein; 5 mg cholesterol; 367 mg sodium. Full nutrition
ReviewsRead all reviews 9
Delicious. I halved the recipe but not the amt. of bacon. I would even add a bit more. Also, I would use medium sweet potatoes rather than lg. as well as med. white potatoes. I would definit...
This recipe had me worried once I started actually making them, it seemed a little over the top with taste but it was delicious!! Over cooked the potatoes a little but it was still really good!
Very good! I decreased the recipe to 6 servings, but increased the bacon to 4 slices. I actually enjoyed this more cold than I did warm, but either way is good. Thanks for the recipe!
Absolute hit with the family. Think I will be getting requests for this one in the future!
I had to leave out the red onion because I didn't have any, but followed the recipe other than that. It was good warm, but it was great cold! The flavors really had time to meld, and I don't t...
Delicious and a definite keeper - this has become my new favorite potato-type salad recipe - I enjoy it cold - very tasty - also added some coriander - Superb!
This recipe was a hit and the zesty flavors combined well together! Thanks for a great new salad idea and I am with Amber, I am going to try it with just the sweet potatoes next time!