Two-Tone Potato Salad Recipe

Name: Two-Tone Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baking potatoes (about 1-1/4 pounds); 2 sweet potatoes (about 1-1/4 pounds); Salt; 1/3 cup mayonnaise; 2 tablespoons Dijon-style mustard; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons capers, drained; 2 tablespoons chopped pitted green olives (with or without pimientos); Freshly ground black pepper; 2 stalks celery (with leaves if possible), finely chopped; 2 hard cooked eggs, coarsely chopped (optional); 3 scallions, finely chopped; 1/2 red onion, finely diced (about 1/2 cup); 1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish; 8 pitted black olives, rinsed and blotted dry

Servings: persons

2 baking potatoes (about 1-1/4 pounds)
2 sweet potatoes (about 1-1/4 pounds)
Salt
1/3 cup mayonnaise
2 tablespoons Dijon-style mustard
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons capers, drained
2 tablespoons chopped pitted green olives (with or without pimientos)
Freshly ground black pepper
2 stalks celery (with leaves if possible), finely chopped
2 hard cooked eggs, coarsely chopped (optional)
3 scallions, finely chopped
1/2 red onion, finely diced (about 1/2 cup)
1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish
8 pitted black olives, rinsed and blotted dry

1
Peel the potatoes and cut into 3/4-inch dice.
2
Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water.
3
Bring to a boil and cook for 4 minutes.
4
Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all.
5
Drain the potatoes in a colander.
6
Meanwhile, prepare the dressing.
7
In a large salad bowl combine the mayonnaise and mustard and whisk until smooth.
8
Whisk in the oil, vinegar, capers, green olives, and pepper.
9
Stir in the drained potatoes while still hot and let cool.
10
Stir in the celery, eggs, scallions, onion, and parsley.
11
Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned.
12
Clean the edges of the bowl with a rubber spatula or a paper towel.
13
Decorate the top of the salad with a black olive and parsley sprigs and serve at once.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 baking potatoes (about 1-1/4 pounds), 2 sweet potatoes (about 1-1/4 pounds), Salt, 1/3 cup mayonnaise, and more.

Yes, Two-Tone Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Two-Tone Potato Salad

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