Best 6 Sweet Red Potato Salad Recipes

RED AND SWEET POTATO SALAD

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE

Steps:

• Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
• Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
• Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

HALF-RED HALF-SWEET POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
• In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
• Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

GRILLED SWEET POTATO AND RED PEPPER SALAD

Steps:

• For dressing, in a small bowl, whisk the first seven ingredients; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes. , Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces., Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temperature.

RED AND SWEET POTATO SALAD

Steps:

• 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.
• Transfer potato mixture to a large bowl and refrigerate until cooled, about 30 minutes.
• Mix mayonnaise, red onion, horseradish, mustard, olive oil, bacon, garlic powder, sea salt, and white pepper, respectively, into potato mixture; garnish with paprika.

SWEET RED POTATO SALAD

Steps:

• 1. Bring water to a boil in a large pan.
• 2. Cut potatoes into 1-inch chunks.
• 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
• 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
• 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
• 6. Finely chop the celery ribs and red onion.
• 7. Combine celery and onion with mayonnaise, milk, and parsley.
• 8. Gently add to the cooled potato combination.
• 9. Chill at least 1 hr. Serve.