I brought this Sweet Potato Potato Salad to family dinner last week and it got all the weary, nervous eyes but once everyone tried it, they couldn’t believe how good it was (and I can also attest to this!). So let’s consider this as one of those “looks awful, but tastes great” recipes. K? Haha

Now let me be clear, there’s nothing wrong with regular potato salad made with white potatoes. Take my Roasted Parsley Potatoes for instance – I used white potatoes for that recipe because 1) they’re delicious 2) they actually come with more nutrition than you might think.

But just like my Sweet Potato Pad Thai (which seems to be a crowd-pleasing favourite!), I love making swaps with vegetables that I love and one of those is sweet potato.

I jazzed up this Sweet Potato Potato Salad with all of the fixings that will remind you of Summer in every bite, including fresh dill, dill pickles, red onion and celery. This would be an awesome recipe to serve up at your next Summer BBQ with this Corn Lentil Salsa and burgers or sausages!

If you end up making this recipe, please tag me @rachelmmolenda on Instagram so I can see your beautiful creations!

Sweet Potato Potato Salad

Ingredients:

3 sweet potatoes, cubed (or 8 cups)
5 celery stalks, minced (or 2 cups)
1/2 cup dill pickle, minced
1/4 cup red onion, minced
2 tbsp oat milk (or any plant milk)
1/4 tsp sea salt
1/4 cup chopped dill

Dressing Ingredients:

1/2 cup mayo (I like @chosenfoods, or coconut yogurt if you can’t do eggs)
3 tbsp pickle juice (this is KEY!)
2 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tsp honey

Directions:

1. Cut potatoes into cubes and bring to high boil for 5-7 minutes until soft. Transfer to mesh sieve and rinse under cold water.
2. Transfer half of the potatoes into a bowl and mash with fork. Thin out with oat milk. Pour in celery, dill pickle, red onion, sea salt. Add in rest of sweet potato and mix.
3. Mix together dressing ingredients in a separate bowl and pour on top of potato salad mixture.
4. Serve and enjoy!