Potato Salad Recipe with Sweet Potatoes and Red Onion

Potato salad with no mayo- and sweet potatoes!

 A recipe winner from the archives you may have missed. Because I haven't been cooking. I've been packing. We're moving from our Santa Monica apartment to a sweet place in West Hollywood. Like, tomorrow. If it seems as if we live gypsy lives, it's true. We do (if packing up and moving six times in fourteen months counts). We're signing a lease today. Ostensibly for a year. I hope to settle in fast and start whipping up gluten-free recipes in the new kitchen- which is, I'm happy to report, new as in brand new. New everything. Hence, a gluten-free stove. Fridge. Dishwasher. The landlord remodeled, bless her generous heart. I'll post pics as soon as the dust settles. xox Karina PS: And yes, there's a window over the kitchen sink.

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

No mayo potato salad recipe is vegan and gluten free and made from sweet potatoes
Sweet potato salad with red onion.

Two Potato Salad Recipe with Sweet Potatoes

This picnic worthy recipe is blissfully dairy, mayo and egg-free. Gotta love that.


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.

Recipe Source: glutenfreegoddess.blogspot.com

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Tip:: For low FODMAP, omit the onion.


Kimi Harris said...

I love the loose method you have for this recipe. I also tend to cook like that. I think it has been sometimes challenging to figure out how to relay that to others in food blogging when sharing recipes. :-)

But this recipe looks great. I love vinegar based potato salad recipes.

Kalyn said...

Love the salad, and these are two of the types of potatoes I do eat!

(Fighting hard to stay in size 10 jeans here too, and kind of wishing I was still a size 8. However, I think my body has just about convinced me that size 10 is quite respectful for a woman of my *ahem* age.)

Paula said...

What a great idea to use sweet potatoes! Yum! I love oil and vinegar potato salads, and I'm certain that I'll enjoy this. Often.

Tofu Mom (AKA Tofu-n-Sprouts) said...

Oh wow! I always love the vegan recipes I encounter on your blog, and every one I've tried has been DEEEELISH! (Thought about you and this blog when I was recently in Santa Fe)

Lydia (The Perfect Pantry) said...

Love mixing the two types of potatoes. Great color, great texture, and a nutritional plus, too.

michelle @ TNS said...

love love love non-mayo, mixed potato salads. i make one too, but i'll have to give one with vinegar a whirl. yum!

jd said...

Yay for potatoes & vinegar! I absolutely can NOT wait to try this!


Also, I know what you mean about the expanding waist-line thing... Food blogging can definitely be a blessing & a curse!

(At least we have something productive to blame weight gain on though, right?!)

Kalva said...

Lovely dear.. without mayo.. thats for me

Alexa said...

Sweet potato salad. I have been wanting to try that for a while. I am not fan of mayo in my potato salads. Your recipe sounds perfect.

Tiffany said...

oooh! That sounds fabulous!! What a great idea, I will have to make this soon :)

mamaruss said...


Oh, my gosh!! I made this for supper tonight and what a treat!!! It was delicious- definitely a keeper, but then again any of your recipes I have tried have been delicious and keepers!!

Thanks for all you do!! I really appreciate it.

Mama Russ

supperworks said...

Wow! this looks great.
i always love to see another person who hasn't given up on potatoes especially sweet potatoes. Many people get the misconception that you should be giving up on carbs. when carbs are your body's preferred energy sauce..
First of all i cannot give up on sweet potatoes.. I love sweet potatoes. Like in love.
Im definitely going to make this for brunch today.


Ruth said...

Does it work with ONLY sweets?

Karina Allrich said...

Ruth- I've made this with only sweet potatoes- it's less structured.

You have to be careful while mixing in the oil and seasonings; the potatoes are softer and too easily turn into "mashed". But it's still tasty.


Laura said...

This was yummy! DH doesn't like potato salad, or sweet potatoes very much, but still liked this. I will make it again! :)

Meghann LittleStudio said...

Why, oh why didn't I see this recipe last Friday, before I did the groceries??? Oh this looks SO good, my mouth is watering and I think I might just have to make the 20 minute drive into town to get the required sweet potatoes :)
Best of luck with the move, can't wait to see your new kitchen :)

kerrdelune said...

This is great made with tiny organic Ruby Gem potatoes and heirloom onions purchased at a nearby farm gate. You know..... I still use your "Recipes From a Vegetarian Goddess" almost every day (along with "Cooking by Moonlight").

Glad to hear that a perfect apartment has turned up for you, Karina.

Meagan said...

I actually just bought most of these ingredients today (minus the dill). I didn't use them in the dish I planned on tonight, so maybe I can do this :)

The InTolerant Chef said...

yumm...I love sweet potatoes. I think if they were baked instead of boiled they would maintain better structual integrity when mixing though.
And how lucky to have a brand new kitchen!

Lydia (The Perfect Pantry) said...

Thinking good thoughts and hope that the move went well today. A brand new gluten-free stove is a gift from the heavens.

Tasty Eats At Home said...

Yum! I love this salad. So decidedly different, and forward, fresh flavors. So many potato salads are heavy and muddled with all that mayo. And hoping that you get moved and settled in soon!

Helen said...

This is one of the best potato salads I have tasted. Good choice to take on a picnic or to a potluck since there is no mayo. Enjoy your new kitchen.

Cookin' Canuck said...

I hope our move went smoothly, Karina. We'll wait for new recipes from your new kitchen - don't worry, we're not going anywhere.

Lady K said...

LOVE LOVE LOVE this recipe! We are GF and follow Feingold.. this recipe fits perfectly and has so much flavor - Thank You so much - You ROCK

Intuitive Jewellery Designs said...

I made this recipe over the weekend for a dinner party (along with the Dark Goddess Chocolate cake), and it was the hit of the night! Everyone loved it, and asked for the recipe afterward. Heavenly combination of ingredients and fantastic alternative to the typical mayo potato salad. And so much better for you!

Thanks for yet another amazing recipe. :)

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