Sweet Potato Salad

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.

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, Canadian
Servings 12 100g Servings
Calories 150 kcal

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!
Keyword BBQ Side, creamy, Summer Food, Sweet Potato, Yukon Gold

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