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.

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