Wednesday, September 9, 2009
Sweet and Red Potato Salad
Here is my favorite potato salad recipe. I love it not just for the sweet potatoes but because it's not drowning in mayo. Whenever I serve it people comment on its deliciousness.
Red and Sweet Potato Salad
2 pounds red potatoes, cut into 1 inch chunks
1 pound sweet potato or yam, peeled and cut into 1 inch chunks
1/4 cup red wine vinegar
1 T spicy brown mustard
1 1/4 t salt
1/2 t black pepper
1/2 cup mayo (not miracle whip)
1/4 cup milk
2 celery ribs chopped
1 small red onion chopped
1/3 cup minced fresh parsley
1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat, cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat, cover and cook for 8-10 minutes. Check after 6 minutes. You don't want mushy potatoes, just cooked to the point a fork will pierce with ease. We aren't mashing these folks!
2. In a large bowl whisk the vinegar, mustard, salt and pepper. Drain the cooked potatoes; add to vinegar mixture and toss gently to coat. Cool.
3. In a small bowl combine mayo and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill and serve cold.
Posted by Suzy Preheated