Best 6 Two Tone Potato Salad Recipes

TWO-POTATO SALAD

Steps:

• Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
• Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
• Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

TWO-TONE POTATO SALAD

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.

POTATO SALAD FOR TWO

Steps:

• Boil potatoes until tender. Drain and cool.
• Roughly chop potatoes into chunks.
• Place potatoes in a bowl with all other ingredients, and stir gently until well combined.
• Season with salt and pepper if desired.

TWO-TONE POTATO SALAD

Steps:

• Steam or boil potatoes as you normally would, whole or cut in half, until just tender when pierced with a skewer, perhaps about 20 minutes. Remember that the yams, particularly, will continue to cook after being removed from heat, so remove them while they are still fairly firm.
• Meanwhile, finely mince zest of 1 orange.
• Squeeze 1 cup of juice from the oranges & pour it into a large bowl.
• Whisk in the zest, oil, lemon juice, mustard, sugar, garlic, salt & pepper.
• Cut warm potatoes into 1 1/2" pieces, adding warm pieces to dressing as they are cut.
• Stir gently.
• Although best served at room temperature, the salad should be refrigerated, covered, at least 3 hours. Can be made the night before serving.
• Sprinkle snipped chives or chopped coriander or parsley overe salad just before serving.
• Cover & refrigerate leftovers up to 3 days.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

TWO-TONE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.