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Classic Sweet Potato Salad
Ingredients
At A Glance
Course/Dish
Holidays & Celebrations
Main Ingredient
Cooking Method
Difficulty
Dietary Consideration
Serves:
8-10
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp. Dijon mustard
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. Kowalski's Coarse Ground Black Pepper
  • 2 lbs. sweet potatoes
  • 1 1/2 lbs. Yukon gold potatoes
  • 2 tsp. kosher salt
  • 4 hard-cooked eggs, peeled, sliced
  • 1 cup diced celery
  • 1 cup diced sweet red pepper
  • 1/2 cup diced onion
Instructions
Classic Sweet Potato Salad

In small bowl, combine first 5 ingredients; refrigerate. Peel potatoes; cut each into quarters, lengthwise. Cut each quarter into 1/4" thick slices crosswise. In large saucepan, add 2 tsp. salt to 2-qt. water; bring to a boil over high heat. Boil potato slices until crisp-tender (3-4 min.); drain. Plunge immediately into ice water; cool and drain. In large bowl, combine potatoes, eggs, celery, peppers and onion; gently fold in dressing. Refrigerate to blend flavors.