Red and Sweet Potato Salad

We were having some family over recently to help with a house project, and I planned on cooking out for them.  It was a busy weekend, so I wanted to make sides that would be easy and make a lot of food.  Potato salad always seems to go over well, but the traditional, mayonnaise laden variety wasn’t appealing to me very much.  We love sweet potatoes, so I set out to find a healthier recipe that used them.  I found this one for Red and Sweet Potato Salad and it got great reviews.  And bonus, I had some red potatoes to use up, so it was perfect.

I followed the recipe pretty much as it was written, except I added a little cilantro and substituted skim milk, and it turned out great.  I thought it was delicious and so did our guests – they raved about it.  The flavors are well-balanced; it doesn’t taste too much like one specific thing in the recipe.  Putting the vinegar on the warm potatoes is a must because they soak it up and get all tangy.  One thing I would recommend is starting this a few hours before you will need to serve it.  It takes a while for the potatoes to cool down, even in the fridge, so I ended up hurrying mine along by putting them in the freezer.  Next time, I’ll just make it earlier.

Red and Sweet Potato Salad

Ingredients:

  • 2 pounds red potatoes, cut into 1-inch chunks
  • 1 pound sweet potatoes, peeled and cut in 1-inch chunks
  • 1/4 cup red wine vinegar
  • 1 tablespoon spicy brown mustard (I used grainy mustard)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup skim milk
  • 2 celery ribs, finely chopped
  • 1/2 – 1 small red onion, finely chopped
  • 3-4 Tbsp minced fresh parsley (more or less to taste)
  • 2 Tbsp minced fresh cilantro (more or less to taste)

Directions:

Place the red potatoes in a large saucepan and cover with cold water.  Bring to a boil, reduce heat, cover and cook for 2 minutes. Add sweet potatoes and return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.  Do not overcook.

In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain the potatoes then add them to the vinegar mixture and stir gently to coat. Place in refrigerator to cool.

In a small bowl, combine mayonnaise and milk. Stir in the celery, onion, parsley, and cilantro. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

25 thoughts on “Red and Sweet Potato Salad

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