Potato Salad Reinvented
This is coming up just in time for Memorial Day
You might be asking why reinvent? My children all have different tastes and my goal is to provide a recipe all will enjoy. Yes, it is possible … not always! For Memorial Day I have this idea for a new potato salad recipe. Sweet potatoes! Okay, this is not going to go over well with Stephen. But I’m adding equal amounts of white potatoes and sweet potatoes. I can’t wait! If you aren’t into a combination use one or the other. It still works!
3 Medium white potatoes-washed thoroughly, not peeled or cubed
2 Medium sweet potatoes (similar amount in weight to the white potatoes)-peel and cut into cube bite size pieces (often called yams-look for the variety with the orange flesh)
1/2 Cup diced celery
1/2 Cup diced bell pepper
1 Cup small diced red onion (the larger and flatter ones are sweeter)
1/2-3/4 Teaspoon salt-to taste
1/4 Teaspoon pepper
2 Tablespoon vinegar-wine or cider preferred
1 Cup or less mayonnaise-not a sweet variety
Step 1: Place the unpeeled uncut white potatoes in a pot with enough water to cover. Bring to a boil and low boil until fork tender with a little resistance in the very center. About 20 minutes. Drain and let cool 5 minutes. They are easier to peel if they are warm. Peel and cut cube bite size pieces. Place into a large bowl. Sprinkle with one tablespoon of vinegar and 1/4 teaspoon salt + 1/8 teaspoon pepper.
Step 2: In a sauce pan cook peeled cubed sweet potatoes in just enough water to cover. Cook 10-12 minutes or just until fork tender with a bit of resistance in the center. Drain and place on top of the white potatoes. Sprinkle with one tablespoon of vinegar and 1/4 teaspoon salt + 1/8 teaspoon pepper.
Step 3: Add to the potatoes the diced onion, bell pepper, celery and 3/4 cup mayonnaise. Gently fold ingredients with a wooden or silicone mixing spoon. Add the last 1/4 mayonnaise if desired. Taste for needed additional salt and pepper.