Saturday, May 28, 2011

Sweet Potato Salad

This is a new take on potato salad that I made a lot last summer. The original recipe called for only sweet potatoes, but I add white potatoes too. It's best to boil them separately, because the sweet potatoes cook faster than the white potatoes. I've boiled them together in the past, and you just end up with sweet potato mush. Also, you can sub low fat or reduced fat items.

White and Sweet Potato Salad
1 1/2 pounds red (or any white) potatoes, cut into 1-inch chunks
1 ½ pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/4 cup milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley

           1. Cook both potatoes until fork-tender. Drain well.
2.      2. While the potatoes are cooking, in a large bowl, whisk the vinegar, mustard, salt and pepper. Add to vinegar mixture to the hot potatoes and stir gently to coat. Cool completely.
3.      3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

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