One day my husband brought home a potato salad from the Farmer’s Market, and it was a potato and sweet potato combo. My world was changed! On top of that, it was more of a “mashed potato salad.” I knew I had to try to recreate it. Mine turned out completely different, and yet we fell in love. My first test was at a family potluck, and there was lots of love sent this recipe’s way, including requests for it. So, here is what you need to do – there will be no measurements, so just go off feel (and a few taste tests).

Potato & Sweet Potato Salad


  • Sweet potatoes (I use 3)
  • Yukon Gold potatoes (I use 6)
  • Hard boiled eggs (I use 6)
  • Sweet onion (I use about half)
  • Celery
  • Fresh dill
  • Mayo
  • Tangy dill relish
  • Classic yellow mustard
  • Apple cider vinegar
  • Paprika
  • Black pepper

Prep Work:

  1. Hard boil and peel eggs. Slice.
  2. Wash, peel, and chop sweet potatoes.
  3. Wash and chop potatoes (skin on).
  4. Chop sweet onion, celery, and dill.


  1. Cook all potatoes in boiling water (start from cold). Drain when soft enough.
  2. Mash continually (using the Mix N Chop for a chunky texture) mayo, tangy dill relish (or finely chopped dill pickles if you don’t have), classic yellow mustard, apple cider vinegar, paprika, black pepper, chopped sweet onion, and chopped celery.
  3. Top with hard boiled eggs and fresh dill.
  4. Let cool as long as possible!