THE RECIPE JOURNAL · Side Dish
Mixed Potato Salad with Red and Sweet Varieties
This colorful potato salad combines the creamy texture of red potatoes with the natural sweetness of sweet potatoes for a delicious twist on a classic side dish. It’s perfect for picnics, barbecues, or a simple family meal.
FROM THE KITCHEN • Mixed Potato Salad with Red and Sweet Varieties
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a big pot of salted water to a boil. Toss in the potatoes and cook them until they’re tender but still hold their shape, about 15 minutes. Drain them well, let them cool, then slice them up.
02
Step 2
In a large bowl, mix together the vinegar, olive oil, garlic, dill pickle relish, and onion. Add the sliced potatoes to the bowl and gently toss everything to combine.
03
Step 3
In a separate small bowl, whisk the mayonnaise, pepper, sour cream, and parsley until smooth. Pour this creamy dressing over the potatoes and give it all a good stir.
04
Step 4
Cover the salad and pop it in the fridge to chill for at least 8 hours — this really helps the flavors come together. When you’re ready to serve, give it a gentle mix and enjoy!
Why you’ll love it
This salad combines the creamy texture of red potatoes with the naturally sweet flavor of sweet potatoes. The mix creates a colorful and balanced dish that is both satisfying and nutritious. It’s perfect for warm-weather meals or as a hearty side any time of year.
How to serve
Serve this salad chilled or at room temperature alongside grilled meats or roasted vegetables. It also works well as a filling for sandwiches or wraps, adding a creamy and flavorful touch.
Storage & leftovers
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing, and avoid leaving it out at room temperature for extended periods.
