We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Mixed Potato Salad

It´s not your same old potato salad, when you combine sweet and red potatoes. Fresh dill adds summery flavor.

(0)
(0)
Save and Share
  • prep time 25 min
  • total time 60 min
  • ingredients 9
  • servings 24
 

Ingredients

Salad

3
lb. red-skinned potatoes, cooked, peeled, diced*
2
lb. sweet potatoes, cooked, peeled, diced*
1
cup chopped celery
1
medium cucumber, peeled, seeded, chopped

Dressing

1
(8-oz.) container nonfat plain yogurt
1/4
cup chopped fresh dill weed or 1 tablespoon dried dill weed
1/4
cup reduced-calorie mayonnaise or salad dressing
1
tablespoon lemon juice
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large serving bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Serve immediately or refrigerate until serving time.
  • 1 In large serving bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Serve immediately or refrigerate until serving time.

EXPERT TIPS

toggle

Expert Tips

* To cook potatoes, place whole potatoes separately in Dutch ovens or large saucepans; cover with water. Bring to a boil. Reduce heat; simmer until tender. Simmer red potatoes 20 to 25 minutes; simmer sweet potatoes 30 to 35 minutes. Drain; rinse with cold water.

SWEET POTATOES Sweet potatoes are not really potatoes at all-but are the edible roots of a plant that belongs to the morning glory family. There are two types of sweet potatoes available: • Moist sweet potatoes, sometimes referred to as yams, have bright orange-colored flesh and dark orange or brown skin. They are sweet and soft when cooked. • Dry sweet potatoes have pale yellow flesh and light-colored skin. They are dry and slightly mealy when cooked. Purchase sweet potatoes that are small to medium-sized with smooth, unblemished skin. Store them in a cool, dark place for up to two weeks. Do not refrigerate sweet potatoes because cold temperatures will cause decay and discoloration that may not show up until after cooking.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
80
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
55mg
55%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
15%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.