Yukon Gold and sweet potatoes create a beautiful color contrast in this chilled potato salad recipe. Try it for your next picnic or barbecue--the mustard-mayo dressing and sprinkling of chopped turkey bacon will guarantee you get plenty of requests for seconds.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Cook Yukon Gold and sweet potatoes, covered, in a large saucepan in enough boiling water to cover for 10 to 12 minutes or until just tender. Drain well; cool to room temperature.

  • Meanwhile, combine mayonnaise, mustard, milk, thyme, and pepper in a large bowl. Add the potatoes, celery, and scallions. Toss to coat. Cover and chill at least 4 hours or up to 24 hours. Gently stir in bacon just before serving.

Nutrition Facts

106 calories; protein 2g 4% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 1.8g 7% DV; sugars 2.3g; fat 5.3g 8% DV; saturated fat 1g 5% DV; cholesterol 9.7mg 3% DV; vitamin a iu 4145.1IU 83% DV; vitamin c 7.9mg 13% DV; folate 13.5mcg 3% DV; calcium 23.6mg 2% DV; iron 0.6mg 3% DV; magnesium 17.1mg 6% DV; potassium 269.4mg 8% DV; sodium 248.3mg 10% DV.