This mixed potato salad is a fresh twist on a classic BBQ side. Regular potatoes provide a familiar base, while sweet potatoes are blended into the dressing to add natural sweetness and a creamy texture that sets this version apart. It’s a crowd-friendly side that always sparks conversation at the table.
At a Glance
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
60 minutes
Serves
8–10
Ingredients
- 3 lb Yukon Gold or red potatoes (or a mix of both)
- 1–2 sweet potatoes (about 1 lb total)
- 1 Vidalia onion
- ¾ cup mayonnaise
- ¾ cup sour cream
- Salt and black pepper, to taste
Instructions
- Bring a large pot of well-salted water to a boil, enough to fully cover the potatoes.
- Add the Yukon Gold and/or red potatoes and cook until fork-tender.
- Drain the potatoes and set aside to cool.
- While the potatoes cool, cook the sweet potatoes. Wrap them in plastic wrap and microwave for 5–7 minutes, or until fork-tender.
- Alternative method: Toss sweet potatoes with oil and roast in a 400°F oven for 25–35 minutes, until tender.
- Allow the sweet potatoes to cool slightly.
- Dice the Vidalia onion.
- Once cool enough to handle, peel the sweet potatoes and place them in a large bowl.
- Add the mayonnaise and sour cream to the bowl and gently mix until combined.
- Fold in the diced onion.
- Peel the skins from the cooled Yukon Gold/red potatoes, cube them, and gently fold them into the mixture.
- Season with salt and black pepper to taste, mixing carefully to avoid breaking up the potatoes.
Pro Tips
- Don’t over-mash the sweet potatoes. They don’t need to be completely smooth — a little texture adds body and makes the salad more interesting.
- Add chopped, cooked bacon to take this potato salad to the next level.
