Honestly, this is so close to a classic potato salad that most people would hardly notice the difference. Whip up a batch and see if you don’t agree—it’s just as perfect for picnics, potlucks, and all your “regular” potato salad occasions.
The secret to this salad’s disguise is yellow-fleshed sweetpotatoes—they’re a little less sweet, a little less moist, and a little more potato-like. In fact, you can substitute them in your own favorite potato salad recipe.
But why make potato salad with sweetpotatoes in the first place? Because they’re delicious, richly satisfying, and healthy, that’s why. (And since we’ve now convinced you, try our Lemon Herb Sweetpotato Salad and Southwest Sweetpotato Salad, too.)
Sweetpotato “Potato” Salad
Serves 6 to 8
2 1/4 pounds yellow-fleshed sweetpotatoes, cut into 3/4-inch dice
1/3 cup plain yogurt
3 tablespoons white wine vinegar, or more to taste
2 tablespoons dill pickle relish
3/4 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
1/3 cup mayonnaise
1 large celery stalk, diced
2 scallions, sliced
2 tablespoon chopped fresh parsley
- Place the sweetpotatoes in a large saucepan or small stockpot, cover with cool water by 1 inch, and stir in enough salt to make the water taste like the ocean (about 1 1/2 teaspoons per quart). Bring to a boil over high heat.
- Meanwhile, in a large bowl, combine the yogurt, vinegar, relish, salt, and pepper. Set aside.
- Once the sweetpotatoes come to a boil, reduce to a simmer, and continue to cook until tender, about 6 minutes. Drain and transfer to the bowl with the yogurt mixture, gently stirring to combine. Set aside to cool, gently stirring occasionally.
- Stir in the mayonnaise, celery, scallions, parsley, and additional vinegar, salt, and pepper to taste. Serve cold or room temperature.