Red and Sweet Potato Salad Recipe

Red and Sweet Potato Salad Recipe

  • 2 pounds red potatoes, cut into 1-inch chunks
  • 1 pound sweet potatoes, peeled and cut in 1-inch chunks
  • 1/4 cup red wine vinegar
  • 1 tablespoon spicy brown mustard
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup 2% milk
  • 2 celery ribs, chopped
  • 1 small red onion, chopped
  • 1/3 cup minced fresh parsley
  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.
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