BEST POTATO FOR POTATO SALAD RECIPES

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SWEET POTATO POTATO SALAD RECIPE | ALLRECIPES



Sweet Potato Potato Salad Recipe | Allrecipes image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Dairy-Free Potato Salad

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 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.
  • Combine the potatoes, eggs, celery and onion.
  • Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, CarbohydrateContent 14.3 g, CholesterolContent 100.8 mg, FatContent 19 g, FiberContent 2 g, ProteinContent 4.9 g, SaturatedFatContent 3.3 g, SodiumContent 480.7 mg, SugarContent 2.2 g

THE BEST SWEET POTATO POTATO SALAD RECIPE | JEFF MAURO ...



The Best Sweet Potato Potato Salad Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard 
1 tablespoon honey 
2 ribs celery, diced 
Zest and juice from 1 lemon 
1/2 small red onion, minced 
Kosher salt and freshly ground black pepper 
2 pounds sweet potatoes, peeled and cut into 1-inch cubes 
1/4 cup white vinegar 
1/2 cup mayonnaise 
2 tablespoons minced fresh chives, plus more for garnish 
2 tablespoons minced fresh parsley, plus more for garnish 

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

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