Get ready to wow your friends at the next backyard summer party with this irresistible Sweet Potato Salad! Combining the creamy goodness of Yukon Gold potatoes and the natural sweetness of sweet potatoes, this dish is a flavor-packed crowd-pleaser. The tangy dressing, made with mayonnaise and mustard, adds the perfect finishing touch. Simple to whip up and bursting with flavor, this salad is sure to be a hit at any gathering.
Allergen Warnings
This recipe may contain the following allergens. Please check all ingredient labels thoroughly
Sweet Potato Salad
This Sweet Potato Salad recipe from Communal Fire combines the rich flavors of Yukon Gold and sweet potatoes with a creamy dressing of mayonnaise and mustard. It's perfect as a side dish for summer BBQs or as a hearty salad for any meal. Simple to prepare and deliciously satisfying, it's sure to become a favorite. Enjoy the blend of textures and flavors that make this dish stand out.
Equipment
- Pot For boiling potatos
- 2 x 1/4 size cookie sheets Or two normal size for cooling down the potatos
- Cutting Board
- Spatula
Ingredients
Potatos
- 750 g Yellow Fleshed Potatos Also commonly referred to as Yukon Gold
- 300 g Sweet Potatos
- 30 g Kosher Salt
Other Salad Ingredients
- 50 g White Onion or Shallot
- 40 g Celery
- 2 each Hard Boiled Eggs
For The Dressing
- 125 g Mayonnaise
- 10 g Mustard We use Franks Yellow Mustard
- 3 g Kosher Salt (½ tsp)
- 1 g Black Pepper Butcher grind, not restaurant (½ tsp)
Instructions
Potatos
- Dice (5mm or 1/4in) Yukon gold potatoes and soak in a large pot, rinse thoroughly. Cover with water and mix in 15g Kosher Salt (1tbsp). Bring to a boil and until fork tender (20 – 30 minutes). Immediately remove from hot water and run under cold water to quickly cool the potatos down. Keep cool in the fridge until ready.
- Peel sweet potatoes. Dice (5mm or 1/4in) sweet potatoes and add to a large pot, cover with water and mix with 15g Kosher Salt (1tbsp). Bring to a boil and until fork tender (20 – 30 minutes). Immediately remove from hot water and run under cold water to quickly cool the potatos down. Keep cool in the fridge until ready.
Other Salad Ingredients
- Dice onions, celery, and eggs into small pieces (3mm or 1/8in).
For The Dressing
- Blend 125g (1/2cup) mayonnaise, 10g (2tsp) Mustard, 3g (1/2tsp) Kosher salt, 1g (1/2tsp) Black Pepper together in a bowl.
Final Mix
- Mix the eggs, celery, onion, and potatoes in a largebowl. Using a spatula add the dressing to the bowl and mix all the ingredients together. Enjoy!
thx for posting – this stuff is the best!