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Red and Sweet Potato Salad

Peter Fitzpatrick

"I created this recipe myself from trial and error and everyone loves it. I found that the sweet potato gives the salad a nice flavor! I hope you enjoy it!"
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55 m servings 336 cals
Original recipe yields 12 servings

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  • Prep

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  1. Place red potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
  2. Transfer potato mixture to a large bowl and refrigerate until cooled, about 30 minutes.
  3. Mix mayonnaise, red onion, horseradish, mustard, olive oil, bacon, garlic powder, sea salt, and white pepper, respectively, into potato mixture; garnish with paprika.


  • Cook's Notes:
  • While the potatoes are cooking, I dice the onion and gather the ingredients. After potatoes are cooked and chilled, I add everything together. It usually takes about an hour all total with cooking, chilling, and mixing.
  • I usually just add a pinch of the garlic powder, salt, and pepper and then, after I mix everything, I add more to taste. When I am satisfied with the way it tastes, I put it into a bowl and sprinkle the paprika on top.

Nutrition Facts

Per Serving: 336 calories; 16.3 g fat; 41.1 g carbohydrates; 7.6 g protein; 16 mg cholesterol; 411 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This was a nice change from the usual potato salads. I did not cube the potatoes before boiling b/c I have better luck when I keep them whole. I also peeled the sweet potato, which it doesn't sa...

This recipe did not disappoint but I did make a few changes. I omitted the sweet potatoes and doubled the red potatoes. I added 1/4 cup of sour cream, about 1/2 cup of chopped celery, more salt ...