This Two Potato Salad is an interesting variation of the summer classic.
I was thinking about making a sweet potato salad but my husband is not a huge fan of sweet potatoes 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.
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.
- 2 large yellow flesh potatoes
- 2 large sweet potatoes
- 4 large eggs
- 6 green onions trimmed and sliced
- 4 strips bacon
- 3/4 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp bacon fat Optional
- 1 1/2 Tbsps sugar
- 2 Tbsps apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 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 3/4″ 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 Tbsp 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.