- Total Time
Red and sweet potatoes team up in this creamy salad with a splash of balsamic vinegar.
uncooked red potato(es)1 ½ pound(s), small, scrubbed and quartered
uncooked sweet potato(es)1 ¼ pound(s), peeled and cut into chunks
balsamic vinegar1 Tbsp
olive oil1 Tbsp
garlic clove(s)1 clove(s), medium, minced
uncooked red onion(s)½ medium, chopped
fresh parsley¼ cup(s), fresh, chopped
fat free mayonnaise3 Tbsp
plain fat free yogurt3 Tbsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
- 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.
- Combine the vinegar, oil, and garlic in a large bowl. Add the onion and potatoes; toss gently to coat.
- 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.