Sweet Potato Salad

Perfect for that summer-to-fall transition period, sweet potatoes give classic potato salad a fresh spin.
Publish date:
sweet potato salad blue white plate spoon

Recipe by Jeff Mauro

Start to Finish: 50 minutes

Servings: 4


  • 1 lb. sweet potatoes, peeled and cut into 1-inch cubes

  • 2 tbsp. distilled white vinegar

  • 1 stalk celery, chopped

  • 1/4 cup chopped red onion

  • 1/4 cup mayonnaise

  • 2 tbsp. pickle relish

  • 1 tbsp. chopped fresh chives

  • 1 tbsp. chopped fresh flat-leaf parsley

  • 1 tbsp. whole-grain mustard


1. In a large saucepan, cover the potatoes with 1 inch of cold water; salt generously. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer until the potatoes are just tender, about 10 minutes. Drain, then transfer to a large bowl. Sprinkle with the vinegar. Using a silicone spatula, gently toss the potatoes and vinegar.

2. In a medium bowl, mix the celery, onion, mayonnaise, relish, chives, parsley, and mustard; season with salt and pepper. Gently fold into the potatoes. Cover and chill until the flavors meld, about 30 minutes.