This potato salad is delicious and simple.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 pounds red potatoes
- 2 ½ pounds sweet potatoes
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 clove garlic, minced
- ¼ cup dill pickle relish
- ½ cup chopped red onion
- ⅓ cup mayonnaise
- 1 pinch ground black pepper
- ⅓ cup sour cream
- ½ cup chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
- In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
- Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 153 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Outstanding, my wife loved it; I added bacon. MMMmmm
Awesome salad….I added Rosemary and hardboiled eggs. I also used sweet relish instead! BIG HIT!
Pretty good.. I made this one for the 4th & it was well recieved. I’ ll make it again & maybe add a few personal touches
A very nice change of pace from the usual potato salad. Not too much mayonnaise; not too little. My SO, who likes mustard-based potato salads, said this one didn’t need any. I added a little balsamic vinegar for a little more punch. Did not have red onions, but used regular and added some roasted red pepper for color. Did not have parsley, either, but this stands well without it.
Fantastic. I added some diced radish and red peppers.
I get lots of compliments when I make this salad. It’s very tasty. I found it tastes better when you make it in advance and let the flavors mix overnight. I also make more (about double) “dressing” than the recipe calls for. I found it a little bit of a pain to cook the potatoes, but I don’t usually make potato salads. So, no strikes against the recipe. It is worth the effort though, since it tastes so good.
This was really good, I thought I wouldn’t like it because I have never had both sweet and red potatoes together but it was good. My picky eaters weren’t too pleased. But that is okay,because they hardly ever are…
I made this for sweet potato lovers and everyone thought it was “just okay”. Won’t make it again, not a bad recipe, just not to our liking.
This was just OK I thought. I didn’t think it was bad, but I didn’t love it either. I served it to my parents who like potato salad and neither of them finished what they took. Maybe it wasn’t traditional enough for them? I think it’s a hard recipe…it wasn’t traditional for those wanting that but not really interesting enough for those wanting something really different. I wouldn’t make it again.
wonderful- make sure you use sweet potatoes and not yams!
I made this to take to a Thanksgiving potluck and thought it was very tasty. Next time though I would peel potatoes and cube instead of slice. Also, I couldn’t find any dill relish — I used sweet. Yummy!
Delightful…. I followed the recipe exactly and found the dressing with fresh parsley to be very tasty. The next time I’m going to add some hard boiled eggs. This would be an outstanding dish to bring to a pot luck dinner.
This salad includes enough of the conventional “potato salad” ingredients to keep the traditionaslist happy but the addition of the sweet potatoes makes it just different enough that most eaters will comment on it. The folks I served it to really liked it.
This was very good. I used new baby red potatoes and just left them whole. I also added some cayenne pepper because I like things spicy. I also only had light mayonnaise but it still tasted great. I served this to my fiance and two of our friends. My fiance doesn’t really like sweet potatoes but he ate all of his. Everyone really enjoyed it.
i made this salad for a family reunion picnic this summer. it got rave reviews from EVERYONE! next time i will double the recipe. (p.s. i left out the onion)