Two-potato salad

SmartPoints® value per serving
Total Time
36 min
11 min
25 min
Red and sweet potatoes team up in this creamy salad with a splash of balsamic vinegar. It also features red onion, garlic, lots of freshly parsley, and a hearty, savory combination of fat-free mayonnaise and yogurt. You'll also love the fact that the longer this potato salad sits in the fridge, the longer the ingredients have a chance to meld, and the better it tastes. Be sure that you look for tiny new potatoes, sometimes labeled “baby potatoes,” in the supermarket as you're shopping for this recipe. If you find them, you may need only to cut them in half—or you can even leave them whole.


uncooked red potato(es)

1½ pound(s), small, scrubbed and quartered

uncooked sweet potato(es)

1¼ pound(s), peeled and cut into chunks

balsamic vinegar

1 Tbsp

olive oil

1 Tbsp

garlic clove(s)

1 medium clove(s), minced

uncooked red onion(s)

½ medium, chopped

fresh parsley

¼ cup(s), fresh, chopped

fat free mayonnaise

3 Tbsp

Plain fat free yogurt

3 Tbsp

table salt

¼ tsp

black pepper

tsp, freshly ground


  1. Combine the red potatoes and sweet potatoes in a large pot; add cold water to cover. Bring to a boil, reduce the heat, and simmer until tender, 15–20 minutes. Drain and rinse under cold water.
  2. Combine the vinegar, oil, and garlic in a large bowl. Add the onion and potatoes; toss gently to coat.
  3. Combine the parsley, mayonnaise, yogurt, salt, and pepper in a small bowl. Pour over the potatoes and toss to coat. Refrigerate, covered, until the flavors are blended, at least 3 hours. Yields about 1/2 cup per serving.

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