Smoky Two-Potato Salad

Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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1 pound red potatoes

1 pound sweet potatoes

1 tablespoon apple cider vinegar

1/4 cup mayonnaise

1/4 cup plain Greek yogurt

2 teaspoons honey

1 teaspoon chopped chipotle chile plus 2 teaspoons adobo sauce (from 1 can chipotle chiles in adobo sauce)

Kosher salt and freshly ground black pepper

1/2 cup chopped green onions (from about 2)

2 ounces smoked Gouda cheese, cut into 1/4-inch cubes (see Cook's Note)

Suggested garnishes: Smoked paprika, chopped fresh cilantro


  1. Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
  2. Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
  3. Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.

Cook’s Note

Smoked mozzarella cheese could be substituted for smoked Gouda. Yes, you can eat sweet potato skins. They are a delicious source of dietary fiber.

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