TWO-TONE POTATO SALAD
Provided by Food Network
Time 41m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander.
- Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
- Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.
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David Lugo
lugod@aol.comThis recipe is a great way to use up leftover potatoes.
MdSaifulIslam Saiful
m.s@gmail.comI'm going to try making this salad with sweet potatoes instead of regular potatoes.
Sheila Willoughby
sheilawilloughby@gmail.comI'm going to make this salad for my next picnic.
Elizabeth Unity McCanless
u.elizabeth62@aol.comThis recipe looks delicious, but I'm not sure if I can find all the ingredients in my local grocery store.
Gonji Dana
dana@gmail.comI'm wondering if I could use Greek yogurt instead of mayonnaise in the dressing.
Moses Chijindu
c_m@aol.comI'm going to try using a different type of vinegar in the dressing, maybe apple cider vinegar.
Md Ys
md_ys@aol.comI'm going to add some chopped bacon to this salad for extra flavor.
Salmannawab
salmannawab@hotmail.comI'm not a big fan of red potatoes, so I'll use all white potatoes instead.
Elvis Sewornu
sewornu@aol.comI'm allergic to celery, so I'll have to omit it from the recipe.
Riahthegamer
riahthegamer@aol.comThis recipe seems a bit complicated for a potato salad. I might try a simpler recipe instead.
Shehzada Haseeb
shehzadah26@hotmail.comI'm not sure about the combination of mayonnaise and sour cream in the dressing, but I'm willing to give it a try.
Orefile matla Molope
m.o12@gmail.comThis salad looks so colorful and delicious! I can't wait to try it.
Tsholofelo Lechuti
ltsholofelo54@yahoo.comI'm definitely going to try this recipe next time I have a barbecue.
Bishnu malla Bishnu malla
m@gmail.comI love the idea of using two different types of potatoes in this salad. It gives it a really nice texture and flavor.
Mohammed nazmul Nahim
mnahim@hotmail.frThis recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Samarrah Clay
s10@yahoo.comI'm not a huge fan of potato salad, but this recipe changed my mind. The roasted potatoes add a nice touch of smokiness and the dressing is perfectly tangy.
Yasin Rakib
r-yasin@gmail.comThis salad was a hit at my last potluck! Everyone loved the unique flavor combination and the vibrant colors.
Henry Musenteka
m@yahoo.comThe recipe was easy to follow and the end result was delicious. I especially loved the contrast between the creamy white potatoes and the roasted red potatoes.
Sagar Baloch
baloch@hotmail.comThis two-tone potato salad is a delightful dish that combines creamy and tangy flavors. The addition of roasted potatoes adds a smoky and crispy element that complements the tender boiled potatoes perfectly.