Red and Sweet Potato Salad Combo

This vibrant salad combines the natural sweetness of red and sweet potatoes for a deliciously comforting side dish. It’s easy to make, full of flavor, and perfect for any occasion.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

3 pounds red potatoes 2 ½ pounds sweet potatoes ¼ cup white wine vinegar 1 clove garlic, minced ½ cup chopped red onion 1 pinch ground black pepper ½ cup chopped parsley

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing a large pot of salted water to a boil. Toss in the potatoes and cook them until they’re tender but still hold their shape, about 15 minutes. Once they’re done, drain and let them cool before slicing.

02

Step 2

In a big bowl, mix together the vinegar, olive oil, garlic, dill pickle relish, and chopped onion. Add the sliced potatoes and give everything a good stir so the flavors soak in.

03

Step 3

Next, whisk the mayonnaise, pepper, sour cream, and parsley until smooth. Pour this creamy dressing over the potatoes and gently fold it in.

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Step 4

Cover the salad and pop it in the fridge for at least 8 hours to let all the flavors meld together beautifully. It’s worth the wait!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Boil potatoes until just tender to avoid mushy pieces in the salad.
- Let the potatoes cool completely before mixing to keep the salad fresh.
- Add herbs like parsley or dill for extra brightness and flavor.

Why you’ll love it

This salad is a colorful mix of flavors and textures that feels fresh and satisfying. The combination of red and sweet potatoes offers a nice balance of sweetness and earthiness, making it both nutritious and delicious. It’s perfect for a light meal or a hearty side dish.

Serving ideas

Serve this salad chilled or at room temperature alongside grilled chicken or fish. It also pairs well with a crisp green salad or crusty bread for a complete meal. A drizzle of olive oil or a sprinkle of feta cheese can enhance the taste even more.

Storage & leftovers

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again, as some dressing may settle at the bottom. Avoid freezing, as the texture of the potatoes will change.