Salads
This white and sweet potato salad delivers the perfect balance of crispy, roasted edges and creamy herb dressing—transforming simple ingredients into a restaurant-worthy side dish. The secret lies in roasting the potatoes until caramelized and crispy, then topping them with a creamy herb dressing that keeps everything tender yet vibrant.
I developed this recipe after realizing how much more dynamic a potato salad could be when you combine the earthiness of sweet potatoes with the mild sweetness of white potatoes.
The foundation of this salad is the potatoes, which are roasted instead of boiled to achieve that crispy texture that holds up perfectly even when chilled.
A light mayo-based dressing—infused with fresh herbs like parsley and chives, a touch of Dijon mustard, and a hint of paprika—ties everything together with a tangy, herby brightness. The celery crown adds a satisfying crunch, while red onion brings a subtle sharpness that cuts through the richness.
What makes this salad stand out is its versatility—it works as a hearty side for grilled meats, a standalone dish for vegetarian meals, or even a cold appetizer at summer gatherings.
The dressing can be adjusted for dietary preferences, whether you opt for a vegan mayo or a Greek yogurt base. Once you try this version, store-bought potato salad won’t compare.
Serve it chilled for a refreshing meal, or at room temperature for a warm-weather picnic. The combination of textures and flavors makes it a crowd-pleaser, and the crispy edges ensure every bite is memorable. Let’s get started on this elevated twist on a classic dish.
Ingredients for white and sweet potato salad
Six crispy potatoes, creamy dressing, and crunchy crowns—this salad is anything but basic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 1 ½ lb | Medium size, halved lengthwise |
| Sweet Potatoes 🍠 | 1 ½ lb | Medium size, halved lengthwise |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light variety for roasting |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Parsley 🌿 | ½ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped |
| Mayonnaise 🥫 | ¾ cup | Dijon-infused preferred |
| Red Onion 🧅 | 1 whole | Thinly sliced into rings |
| Celery Crowns 🧅 | 2 whole | Thinly sliced on bias |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Greek Yogurt 🥛 | ¼ cup | Full-fat for creaminess |
The potatoes are the star, so don't skimp. Yukon Golds stay creamy when roasted, while sweet potatoes add natural sweetness that balances the tangy dressing. Trader Joe's carries pre-cut sweet potatoes if you're short on time, but halving them yourself ensures even cooking. Roast until edges are caramelized—that crispy texture is what makes this salad restaurant-worthy. For the celery crowns, look for the thickest stalks at the market—they hold up best when sliced thin. If you can't find celery crowns, regular celery ribs work in a pinch, but they won't be as dramatic.
No mayo? Greek yogurt plus a splash of lemon keeps it creamy without dairy. Fresh herbs are ideal, but dried parsley at one-third the amount works if you're in a bind. The smoked paprika adds depth without overpowering—substitute regular paprika if that's all you've got. For extra crunch, toast the celery slices in a dry pan for 30 seconds before adding to the salad. The red onion can be swapped for shallots if you prefer milder flavor, but the sharpness cuts through the richness beautifully. And trust me on the Dijon mustard—it's what elevates this from basic to brilliant.
Roasted potatoes stay crispy for 3-4 days in the fridge, but the dressing will soften them over time. To keep things fresh, store the potatoes and dressing separately and toss just before serving. The celery crowns will stay crunchy for up to 5 days if wrapped tightly in damp paper towels. For meal prep, double the dressing and portion it into small containers—it keeps for 5 days in the fridge or 3 months frozen. This salad tastes even better the next day as flavors meld, so make extra for leftovers.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this trick—just slice the Yukon Golds and sweet potatoes into even rounds, no dicing required. Toss them in a single bowl with olive oil, salt, and roast until tender. That’s it. My lazy Sundays thank me every time.
- Sweet & Earthy Magic: The combo of creamy Yukon Golds and caramelized sweet potatoes is pure comfort. A sprinkle of parsley brightens it up, and the olive oil keeps it rich without being heavy. Honestly, it’s the kind of dish that makes you pause mid-bite.
- Picnic & Potluck Hero: This salad travels like a dream—no soggy bread here. Pack it in a jar for office lunches, bring it to BBQs, or serve it cold at summer gatherings. Between us, it’s the one dish I always get seconds of at parties.
- Budget Meal Prep Win: Sweet potatoes and Yukons are cheaper than most veggies, and this recipe stretches for days. Make a big batch on Sunday, and you’ve got easy lunches for the week. Plus, the flavors actually get better as it sits—yes, even on day three.
Step-by-step instructions for white and sweet potato salad
Here's how to create a perfect balance of crispy roasted potatoes and creamy herb dressing.
Roast the Potatoes to Crispy Perfection
Preheat your oven to 425°F and line two large baking sheets with parchment paper. Place the 1.5 lb Yukon Gold Potatoes and 1.5 lb Sweet Potatoes on the prepared sheets, cut-side down. Drizzle evenly with the 0.5 cup Extra-Virgin Olive Oil and sprinkle with 1 tsp Kosher Salt and 0.25 tsp Smoked Paprika.
Roast for 30 minutes, then carefully flip the potatoes using tongs. Return to the oven and continue roasting for another 20-25 minutes until the edges are deep golden brown and crispy. The potatoes should feel tender when pierced with a fork but still hold their shape. Remove from the oven and let them cool slightly on the baking sheets.
Here's the thing—don't rush this step. The potatoes need that crispy exterior to contrast beautifully with the creamy dressing. If they're not golden enough after 25 minutes, give them another 5 minutes. Patience here makes all the difference.
Prepare the Crispy Celery Crown Topping
While the potatoes roast, thinly slice the 2 whole Celery Crowns on a bias (diagonal cut) into ¼-inch thick pieces. You should have about 4 cups of celery slices. Spread them evenly on a separate baking sheet and drizzle with just enough of the remaining 0.25 cup Extra-Virgin Olive Oil to lightly coat.
Sprinkle with the remaining 0.5 tsp Kosher Salt and 0.25 tsp Black Pepper, then roast at 400°F for 10-12 minutes until the edges are crispy and golden brown. Watch them carefully—they'll crisp faster than you think. Remove from the oven and set aside.
This crispy celery crown is what elevates this salad from ordinary to extraordinary. The texture contrast with the creamy dressing is what makes this dish memorable. Don't skip the bias cut—it creates more surface area for crisping.
Make the Creamy Herb Dressing
In a medium bowl, combine the 0.75 cup Mayonnaise, 0.25 cup Greek Yogurt, 1 tbsp Dijon Mustard, 2 tbsp Lemon Juice, and the remaining 0.25 tsp Smoked Paprika. Whisk until smooth and creamy. Add the 0.5 cup Fresh Parsley and 0.25 cup Fresh Chives, stirring gently to incorporate.
Taste and adjust seasoning with more Kosher Salt or Black Pepper if needed. The dressing should be tangy, creamy, and well-balanced. I like to let it sit for 5 minutes before using—this allows the flavors to meld together perfectly.
This is where the magic happens. The yogurt lightens the mayonnaise while adding a subtle tang that cuts through the richness. The herbs add freshness that brightens up the whole dish. Don't be afraid to taste as you go—this is the only way to get it just right.
Assemble the Salad
Once the potatoes are cool enough to handle, carefully slice them into ½-inch thick rounds. In a large serving bowl, combine the potato slices with the 1 whole Red Onion (thinly sliced) and the crispy celery crowns. Pour the creamy herb dressing over the top and gently toss everything together until evenly coated.
Let the salad sit for 10 minutes before serving—this allows the flavors to meld and the dressing to absorb slightly into the potatoes. The contrast of crispy celery, creamy dressing, and tender potatoes creates a perfect bite every time.
Real talk: the potatoes will be hot when you first assemble them. Letting them cool slightly prevents the dressing from separating. And don't worry if it looks like too much dressing—it's better to have extra than not enough. You can always adjust the ratio next time.
Pro Tips For Making White And Sweet Potato Salad
- Cook Potatoes Separately: I learned this the hard way—mixing them raw in the same pot turns the Yukon Golds gummy and the sweet potatoes mushy. Boil the Yukon Golds in salted water (10 minutes after they float) and the sweet potatoes (15-18 minutes, skin-on for structure) in separate pots. The texture difference is night and day.
- Peel While Warm: Skip the cold, stubborn peels—wait 2 minutes after draining to peel the potatoes. The heat softens the skins, and you’ll save your knuckles. For sweet potatoes, a fork works better than a peeler once they’re tender; just scrape off the skin under running water.
- Dress After Cooling: Tossing warm potatoes with olive oil and salt cooks them further, making them mealy. Let them cool completely (15-20 minutes) before mixing with the dressing. If you’re impatient, spread them on a tray to speed up cooling—your salad will thank you.
- Toast the Parsley: Chop the parsley fine, then heat it in a dry pan for 30 seconds until fragrant. The slight bitterness mellows, and it adds depth that raw parsley can’t match. Sprinkle it over the dressed salad right before serving—it’ll look fresher and taste richer.
Pro cooking tips for this recipe
Roasting Perfection
The key to crispy potatoes lies in proper roasting technique. Preheat your oven to 425°F and use two baking sheets for even cooking. Place potatoes cut-side down to maximize crispiness on the bottom.
I like to use a light olive oil drizzle (about 0.25 cup total) and flip them carefully with tongs after 30 minutes—this ensures even browning. 🌡️
Dressing Balance
For the creamy herb dressing, I recommend whisking the mayo and yogurt together first to emulsify properly. The Dijon mustard adds necessary tang, while fresh herbs brighten the flavor profile.
Let the dressing sit for 5 minutes before tossing with potatoes—this allows flavors to meld completely. Taste as you go and adjust seasoning gradually.
Celery Crown Magic
Celery crowns are the secret weapon here. Slice them on a bias at a ¼-inch thickness for maximum surface area and crispiness. Roast them separately at 400°F for 10-12 minutes until golden brown.
For extra crunch, toast them in a dry pan for 30 seconds before adding to the salad. The contrast with creamy potatoes is what makes this dish exceptional.
Assembly Timing
Let the roasted potatoes cool slightly before slicing—this prevents the dressing from separating. I recommend slicing them into ½-inch rounds and assembling the salad in a large bowl.
The 10-minute rest before serving allows flavors to develop properly. Don't skip this step—patience here makes all the difference in texture and taste.
Storage Secrets
Store the roasted potatoes and dressing separately in airtight containers. The potatoes will stay crispy for 3-4 days in the fridge, while the dressing keeps for 5 days. For meal prep, double the dressing and freeze portions in ice cube trays—thaw overnight in the fridge before using.
This salad actually tastes better the next day as flavors meld together beautifully. ❄️
Pro Tips
Use a mandoline slicer for even potato slices if you prefer uniformity. For extra flavor, add 1 tsp apple cider vinegar to the dressing. If you can't find celery crowns, regular celery ribs work but won't be as dramatic.
And trust me—smoked paprika is what gives this salad its restaurant-quality depth. 💡
Nutrition facts
Frequently asked questions
Can I make this salad without roasting the potatoes?
The crispy texture from roasting is what makes this salad special, but you can boil them instead if preferred! For boiled potatoes, cook until tender (15-20 minutes), then cool completely before slicing. The salad will still be delicious, though it'll lack that restaurant-worthy crunch. If using boiled potatoes, pat them very dry before adding the dressing to prevent sogginess.
How do I make this vegan? Swap the mayonnaise for vegan mayo (like Hellmann's Vegan) and replace the Greek yogurt with unsweetened coconut yogurt or silken tofu blended with lemon juice. Use flaxseed oil instead of olive oil for roasting, and ensure all other ingredients (like smoked paprika) are plant-based. The flavor will still be rich and creamy—just
Can I add protein to this salad?
Grilled chicken, smoked salmon, or crispy chickpeas work beautifully. For chicken, cook 1 cup diced chicken breast with 1 tsp smoked paprika and ½ tsp garlic powder until fully cooked, then cool before adding. For a vegan option, toss 1 can chickpeas with olive oil, salt, and smoked paprika, then roast at 400°F for 20 minutes until crispy. Add protein just before serving to keep it fresh.
Why does my dressing separate?
Dressing separation usually happens when the potatoes are too hot or the mayo/yogurt isn't properly emulsified. Let the potatoes cool completely before tossing, and whisk the dressing ingredients vigorously for 30 seconds to combine. If it separates later, gently whisk again before serving. For extra insurance, add 1 tsp cornstarch mixed with 1 tsp water to the dressing—this helps stabilize the mixture.
Can I use regular celery instead of celery crowns?
Yes, but you'll lose some of the dramatic visual appeal. Use 4 large celery stalks instead of crowns, and slice them on a bias for maximum crispiness. For extra crunch, trim the ends and slice the ribs into ¼-inch pieces. While not as visually impressive, they'll still add great texture. If possible, look for celery with thick ribs—they crisp better than the stringy outer stalks.