Potato Salad Recipe with Sweet Potatoes and Red Onion

This is a colorful and lower carb potato salad recipe, a welcome change from the ordinary white spud con mayo and boiled egg salads so ubiquitous at backyard get-togethers. Why? Beyond the no Hellman's and huevos part, it features sweet potatoes, Dude. Sweet potatoes.

Pairing tender orange sweet potatoes with sturdy gold potatoes makes this salad not only flavorful but lower in carbs. And around this house, that's a good thing. Because certain individuals living the rural life in Northern New Mexico need to watch their waistline. Food blogging is hazardous to your size 8 jeans. I speak from experience.

My favorite jeans are shrinking.

I blame my Strawberry Cobbler Cake. No. Wait. I blame my Buckwheat Chocolate Chip Cookies. Well, those and my damn broken hip that kept me immobile for two months and plodding with a cane for a fortnight or two. Er, six. But now that I'm more mobile and walking twice a day down the dusty road to the highway and back I'm seeing a little progress. I've actually lost two pounds.

And maybe this potato salad will help.

Two Potato Salad Recipe

This recipe is an adaptation from my Roasted Two Potato Salad in my first cookbook, Recipes from a Vegetarian Goddess (now out of print but a few copies of the reprint- Cooking by the Seasons- may still be available- note this is not a gluten-free cookbook; it's a vegetarian cookbook). It's blissfully dairy, mayo and egg-free.

2 large sweet potatoes, peeled, diced
2-3 large Yukon gold potatoes, peeled, diced
Sea salt
Cracked pepper, to taste
Extra virgin olive oil, as needed
Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)
2-3 teaspoons dill
Sliced or chopped red or purple onion, to taste

Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.

Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.

Taste test.

Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer.

Note- I add a lot of vinegar because I love the combination of vinegar, sea salt and potatoes. So I add more than I expect to usually, based on tasting. That's why it's so important to taste test while you're seasoning.

A recipe is only a blueprint. You have to engage your own senses.

One flavor tip I've learned from experience- it's better to season assertively when it comes to potato salad- especially if you're going to chill it before serving. Chilling dulls the flavors. You'll often need more than you think.

Serve this two potato salad warm- I love it still warm. Or cover and chill it for serving later. It's also good cold.

Serves 4-5.

Printer-friendly recipe

More yummy vegan egg-free soy-free mayo-free salad recipes:

Horseradish Spiked Red Potato Salad

Champagne Vinegar Potato Salad
Snappy Crunchy Coleslaw