Grammy's Kitchen · Potato Salad · Sweet Potato Salad
One of 103 potato salad recipes we measured
32 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 9% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| dairy | 5% | 0% |
| aromatics | 25% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds sweet potatoes (peeled and cubed) |
| 27 g | 2 tablespoons olive oil |
| 1 g | 1/2 teaspoon garlic powder |
| 300 g | 2 green onions (sliced) |
| 80 g | 2 ribs celery (chopped) |
| 154 g | 1 cup frozen corn kernels (thawed) |
| 74 g | 1/2 cup diced red bell pepper |
| 6 slices bacon (cooked and crumbled) | |
| 110 g | 1/2 cup mayonnaise |
| 58 g | 1/4 cup sour cream |
| 26 g | 2 tablespoons Dijon mustard |
| 2 tablespoons sweet relish | |
| 30 g | 2 tablespoons apple cider vinegar |
| salt and black pepper (to taste) |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this today for Father’s Day BBQ. EVERYONE loved it. A keeper for sure. My only comment is that it was too much dressing for my taste. Luckily I decided to pull out 1/3 c before I mixed it. Next time I’ll make 1/2 the dressing. Thank you for this yummy yum” — a cook, 5.0★
“I love this salad. I did however add some honey to the dressing because the vinegar was a little too vinegary for me. It turned out wonderful. This is a keeper.” — a cook, 5.0★