Sweet Potato Salad

Campbell's Sweet Potato Salad Recipe

Tired of the same old potato salad? Try this savory sweet potato salad that puts a tasty spin on tradition.

At a glance


15 min.


45 min.



Servings: cup each

Cook: 20 min.

Cool: 10 min.

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What You'll Need

1 1/2 pounds sweet potatoes or yams (about 3 medium), peeled and cut into 3/4-inch pieces
3 tablespoons cider vinegar
2 tablespoons sweet pickle sweet pickle relish
2 teaspoons Dijon-style mustard
1/4 teaspoon freshly black pepper
1/2 cup Crisco® vegetable oil
2 green onions, sliced (about 1/4 cup)
1/4 cup finely chopped red bell pepper

How to Make It

  • 1

    Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Let cool for 10 minutes.

  • 2

    Beat the vinegar, relish, mustard, black pepper and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper, if desired, and toss to coat.

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  • Tip: You can blend the dressing by adding the ingredients to a jar with a tight-fitting lid. Close the jar and shake well until the ingredients are blended.
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