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    Home » Salads

    Two Potato Salad

    Published: Sep 3, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This colourful Two Potato Salad is an interesting variation on the summer classic potato salad.

    Potato salad with yellow and sweet potatoes, green onions and bacon bits in a creamy celery seed dressing.

    I was thinking about making a sweet potato salad but my husband is not a huge fan of them so when I saw a recipe with both yellow flesh potatoes and sweet potatoes I thought it might be a way to ease him into it.

    I was pleasantly surprised. The sweet potato and cider vinegar add a depth of flavour and the celery seed takes it a notch too. So... I am sold.

    I think my husband was just afraid this might go into the regular rotation and ease out his favourite classic potato salads.

    The sweet potato adds some additional nutrients and fiber to the mix.

    Chef's Tips for Two Potato Salad

    • I used an old German trick to amp up the flavour a bit....a Tablespoon of warm bacon fat in the dressing. Yum.....
    • The dressing makes a fairly big quantity. I only needed half of it to be honest. Often the potatoes absorb the dressing and the salad can become dry. So start with half of it and then see if you need to add more just before serving. I used what I had left over on a noodle salad and it was very good as well!

    So if you are looking for something a little different but not 'tooooo' different consider giving this a try!

    If you are interested in other variations on the classic you might enjoy one of these.

    bacon-and-beer-potato salad
    Mutual Life Cafeteria Warm Potato Salad
    Fantastic Potato Salad
    Fantastic Potato Salad

    I think it will make a great recipe for a September BBQ when our tastes start to turn to heavier flavours. Having said that - it is also great in the summer.

    Potato salad with yellow and sweet potatoes, green onions and bacon bits in a creamy celery seed dressing.

    Two Potato Salad

    This salad using sweet potato and yellow potatoes is a great dish for late summer. Add some eggs for creaminess and bacon for goodness!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    30 minutes mins
    Total Time: 1 hour hr 15 minutes mins
    Servings: 6 servings

    Ingredients

    • 2 large yellow flesh potatoes
    • 2 large sweet potatoes
    • 4 large eggs
    • 6 green onions trimmed and sliced
    • 4 strips bacon

    Dressing

    • ¾ cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon bacon fat Optional
    • 1 ½ Tbsps sugar
    • 2 Tbsps apple cider vinegar
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Instructions

    • Wash the potatoes lightly and cut in half. Cover with water in large saucepan. Bring to a boil and simmer about 25 minutes until fork tender. Drain potatoes and allow them to cool. Peel and dice into ¾" cubes when cool enough to handle.
    • While potatoes are cooking, cover eggs in small saucepan and bring to a boil. As soon as water boils remove the saucepan from the heat and allow to stand 17 minutes covered. Drain and rinse with cold water. Transfer eggs to an ice water bath. Peel when cool enough to handle.
    • Fry bacon in fry pan until crisp. Transfer to paper towels. Reserve 1 tablespoon bacon fat from the pan if using in the dressing. Crumble bacon strips when cool.
    • In a large bowl combine potatoes and diced hard boiled eggs and onions.
    • Mix all dressing ingredients. Add half of dressing to potato mixture and combine to coat. Add more dressing to taste.
    • Refrigerate until chilled through, at least 30 minutes.

    Nutrition

    Calories: 301kcal | Carbohydrates: 40g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 744mg | Potassium: 708mg | Fiber: 5g | Sugar: 10g | Vitamin A: 16398IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 2mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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