Sweet Potato Salad – a delicious recipe with Mayonnaise, Sour Cream, Buttermilk, Mustard, Cumin, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Make the dressing by combining the mayonnaise, sour cream, buttermilk, mustard, cumin, garlic powder and scallions in a small bowl.
2
Peel the sweet potatoes and cut into bite size pieces. It's important to make the pieces as evenly sized as you reasonably can. Cook them in boiling, salted water for 5-7 minutes until fork tender. They won't hold up to the salad if they're overcooked so start checking them at 5 minutes. When they're done, drain them well and return to the pot.
3
While the potatoes are still hot, dump the dressing over them and stir only once or twice and very gently. Allow the potatoes to sit and absorb the flavors of the dressing for about 20 minutes. Gently finish folding in the dressing and serve.
136
kcal
Calories
12
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Tablespoons Mayonnaise (I Used Low-fat), 1 Tablespoon Sour Cream (I Used Low-fat), 2 Tablespoons Buttermilk (I Used Low Fat), 1 teaspoon Mustard, and more.
Yes, Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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