Total Time
Prep 10 mins
Cook 30 mins

From Taste of Home magazine.

Ingredients Nutrition


  1. Place all the potatoes in a large pot and cover with water.
  2. Cover and bring to a boil.
  3. Reduce heat to low and cook for 20-30 minutes.
  4. Drain and cool.
  5. Place potatoes in a large bowl and add onion.
  6. In a small bowl combine all the remaining ingredients and stir well.
  7. Pour over potato mixture and toss to coat.
  8. Cover and refrigerate for 24 hours before serving.
Most Helpful

5 5

Colorful, easy and delicious! I used mayonniase in place of Miracle Whip, but otherwise made no changes. I loved the dill flavor. I'll certainly make this again. Maybe adding some chopped celery. Thanx!

5 5

Easy to follow, clear instructions, with accurate measurements. This has a lovely look to it.. the sweet potatoes got very soft and when the salad is stirred together, some of them mush up, coloring the dressing a lovely peach color. Very pretty for a ladies' luncheon and equally yummy at a BBQ cookout. I only waited about 1 1/2 hours before serving and it was very good.

5 5

I am not much of a potato salad person, but I love this recipe. I omit the chopped onion and the salt and use a teaspoon of onion salt instead. I don't like raw onion. I like to make this the day before I am going to serve it, I just think that it gives more time for the flavors to blend. Very rarely have left overs when I make this.