Sweet Potato Potato Salad Recipe

Sweet potatoes: These add a natural sweetness and vibrant color to the salad.

Russet potatoes: Provide a hearty texture and balance the sweetness of the sweet potatoes.

Mayonnaise: Creates a creamy base for the dressing.

Dijon mustard: Adds a tangy flavor that complements the sweetness of the potatoes.

Apple cider vinegar: Brings a subtle acidity and sweetness to the dressing.

Celery: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp, savory contrast to the other ingredients.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the salad.

Parsley: Freshens up the salad with a burst of herbal flavor.

When boiling the sweet potatoes and russet potatoes, make sure to cut them into uniform cubes. This ensures they cook evenly and reach the same level of tenderness. Additionally, start with cold, salted water and bring it to a boil with the potatoes already in the pot. This helps the potatoes cook more evenly from the inside out, preventing the exterior from becoming mushy while the interior remains undercooked.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked, making it a good alternative.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and hold their shape well, similar to russet potatoes.

• mayonnaise - Substitute with greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and adds a bit of texture to the salad.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor, making it a suitable replacement.

• celery - Substitute with fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that complements the salad.

• red onion - Substitute with shallots: Shallots have a milder flavor and a similar texture, making them a good alternative to red onions.

• salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity as regular salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor but is less visually noticeable in the salad.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a bright, fresh flavor that complements the other ingredients in the salad.

• Allow the sweet potato and russet potato salad to cool completely before storing. This prevents condensation, which can make the salad watery.

• Transfer the salad to an airtight container. Ensure the lid is sealed tightly to maintain freshness and prevent any odors from the fridge from seeping in.

• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Before serving, give it a good stir to redistribute the dressing and flavors.

• For longer storage, consider freezing the salad. Place the salad in a freezer-safe container or heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container with the date of freezing. This helps you keep track of how long it has been stored.

• When ready to use, thaw the salad in the refrigerator overnight. Once thawed, give it a good mix. Note that the texture of the potatoes may change slightly after freezing, but the flavors will remain delicious.

• If the salad appears too watery after thawing, you can drain off any excess liquid and add a bit more mayonnaise or dijon mustard to refresh the dressing.

• For best results, consume the thawed salad within 1-2 days.

• Microwave Method: Place the sweet potato potato salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check the temperature and heat for an additional 30 seconds if needed. Be careful not to overheat, as the mayonnaise can separate.

• Stovetop Method: Transfer the sweet potato potato salad to a non-stick skillet. Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. This method helps maintain the texture of the potatoes and the crunch of the celery.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the sweet potato potato salad evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. Stir halfway through the reheating process to ensure even warming.

• Double Boiler Method: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl containing the sweet potato potato salad over the pot, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the salad is warmed through. This gentle heating method helps preserve the creamy texture of the mayonnaise and dijon mustard dressing.

• Steamer Basket Method: Place the sweet potato potato salad in a heatproof dish that fits inside a steamer basket. Fill a pot with a few inches of water and bring it to a simmer. Place the steamer basket over the pot, cover, and steam for about 5-10 minutes, or until heated through. This method helps retain the moisture and flavor of the salad.

• Pot: Used to boil the sweet potatoes and russet potatoes until they are tender.

• Knife: Essential for peeling and cubing the sweet potatoes and russet potatoes, as well as chopping the celery and red onion.

• Cutting board: Provides a safe and stable surface for cutting and chopping ingredients.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, and apple cider vinegar, as well as to mix all the ingredients together.

• Measuring cups: Necessary for accurately measuring the mayonnaise, dijon mustard, and apple cider vinegar.

• Measuring spoons: Used to measure the salt, black pepper, and apple cider vinegar.

• Colander: Helps to drain the boiled potatoes after they are cooked.

• Wooden spoon: Useful for mixing the ingredients together in the mixing bowl.

• Serving dish: Ideal for presenting the finished sweet potato potato salad.

• Peeler: Handy for peeling the sweet potatoes and russet potatoes efficiently.

Pre-boil potatoes: Boil the sweet potatoes and russet potatoes the night before and store them in the fridge. This way, they are ready to mix when you need them.

Use a food processor: Chop the celery and red onion quickly using a food processor to save time on prep work.

Pre-mix dressing: Combine the mayonnaise, dijon mustard, and apple cider vinegar ahead of time and store in the fridge. This allows for quick assembly.

Batch cooking: Make a larger batch and store portions in the fridge for quick meals throughout the week.