This is a pleasant twist on traditional potato salad. The complexity in flavour of this dish is achieved with just a few simple ingredients and a relatively small amount of prep time. This dish makes the perfect side with either hot Italian sausage or dry rubbed slow roasted baby back ribs.
Sweet Potato Salad
Sweet and white potatoes are combined in this summertime side dish.
Servings: 4
Calories: 330kcal
Ingredients
- 4 medium white or russet potatoes peeled and cut into roughly 1 inch cubes
- 1 large sweet potato cut into roughly 1 inch cubes
- 3 tbsp cider vinegar
- 3 radishes sliced
- 2 ribs celery chopped
- 2 green onions chopped
- 2 medium dill pickles finely chopped
- ½ cup mayonnaise
- 1 tbsp old fashioned or whole grain Dijon mustard
- Salt and Pepper to taste
Instructions
- Bring white potatoes to a boil in salted water. After 3 minutes, add sweet potatoes and cook until tender (don’t overcook).
- Prepare the other ingredients and refrigerate.
- Drain the potatoes in a colander and let cool for a few minutes.
- Transfer potatoes to a glass or ceramic bowl. Toss with vinegar, then cover with plastic wrap and refrigerate for at least 30 minutes.
- In a large mixing bowl, blend the mayonnaise and mustard, salt and pepper then stir in all the other ingredients. Mix delicately and serve cool.
2 replies on “Sweet Potato Salad”
[…] In winter, serve with a side of lemon rice and steamed vegetables; in summer, sweet potato salad goes […]
[…] is served with french fries and salad and a wedge of lemon. I prefer serving it with either potato salad or sweet and sour cabbage. It pairs nicely with pilsner or lager beers such the Czech Pilsner […]