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!
Servings: 6 servings
Calories: 301kcal
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