Prep 25 mins
Cook 0 mins
Refreshing and colorful, this novel combination is a tasty alternative to regular potato salad! Prep time does not include chill time.
- In a bowl, blend mayonnaise, buttermilk, lemon juice, mustard and sugar until smooth.
- In a large bowl, combine sweet potatoes, peas, pepper and onions.
- Pour dressing over all; toss to blend.
- Chill 2 hours or overnight.
- To serve, spoon salad into a large bowl lined with spinach; top with bacon.
I am not a huge fan of regular potato salad, and I love sweet potatoes, so I figured I'd give this one a shot. It has the most unique and wonderful flavor and texture than any salad I have ever had. I halved the recipe because that was all the sweet potatoes I had, and I used bacon bits instead of real bacon (which I will definitely use next time) I used lite mayo and did add a little salt and black pepper, and it turned out wonderful!! Thank you, Mark from yooperland, for a great new way to make sweet potatoes!!:) ~Manda
Nice twist on potato salad. Everyone at the table gave it the thumbs up. I'm not a fan of mayo or drowning salads. For us, this was perfect with half the amount of dressing. The second time I made it, I subbed cucumbers for the peas. We liked it even better with the crunchy cukes setting off the tender sweet potatoes.
Wow! This is really good. I even liked it warm. The flavors come together so nicely. I added 1/2 cup finely chopped celery for a little crunch. Really good. Thanks for sharing this winner of a recipe!!