Sweet Potato Potato Salad Recipe

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

Russet potatoes: These provide a hearty and starchy base for the salad.

Mayonnaise: This creates the creamy texture of the dressing.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Provides acidity and a subtle sweetness to balance the flavors.

Salt: Enhances the overall taste of the salad.

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

Celery: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp and slightly sweet flavor.

Parsley: Adds a fresh, herbaceous note to the salad.

To ensure your potatoes hold their shape and don't become mushy, make sure to cut them into evenly sized cubes before boiling. This will help them cook uniformly. Additionally, start boiling the potatoes in cold water rather than adding them to boiling water. This gradual increase in temperature allows the potatoes to cook more evenly, preventing the outer layers from becoming too soft while the inside 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 tangy flavor 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 can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be interesting in salads.

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

• red onion - Substitute with shallots: Shallots have a milder, sweeter flavor compared to red onions and can be used in the same quantity.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a different but equally fresh and vibrant flavor to the salad.

• To store your sweet potato potato salad, transfer it to an airtight container. Make sure the container is sealed properly to keep the salad fresh and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Always give it a good stir before serving to redistribute the dressing and ensure even flavor.
• If you plan to freeze the potato salad, note that the texture may change slightly upon thawing. The mayonnaise can separate, and the potatoes might become a bit mushy. However, it is still possible to freeze it if needed.
• To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date so you can keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Once thawed, give it a good stir to reincorporate the dressing. You might need to add a bit more mayonnaise or dijon mustard to refresh the flavors.
• Avoid refreezing the salad once it has been thawed, as this can further degrade the texture and flavor.

• Microwave Method:

  1. Place the sweet potato potato salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed, until warmed through.

• Stovetop Method:

  1. Transfer the potato salad to a non-stick skillet or saucepan.
  2. Add a splash of water or broth to prevent sticking and maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until the salad is warmed through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the potato salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through, until the salad is heated thoroughly.

• Steamer Method:

  1. Place the potato salad in a heatproof bowl that fits inside your steamer basket.
  2. Fill the steamer pot with water and bring it to a gentle boil.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes, checking occasionally, until the salad is warmed through.

• Sous Vide Method:

  1. Place the potato salad in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and let it heat for about 30 minutes.
  4. Remove the bag, open it carefully, and transfer the salad to a serving dish.

• Large pot: Used for boiling the sweet potatoes and russet potatoes until they are tender.

• Peeler: Essential for peeling the sweet potatoes and russet potatoes before cubing them.

• Knife: Necessary for cubing the sweet potatoes and russet potatoes, as well as dicing the celery and finely chopping the red onion.

• Cutting board: Provides a stable surface for safely cutting and chopping the vegetables.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper, and later to mix in the potatoes, celery, red onion, and parsley.

• Measuring cups: Needed to measure out the mayonnaise and other ingredients accurately.

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

• Colander: Useful for draining the boiled potatoes after they are cooked.

• Spatula: Helps in mixing the ingredients together without mashing the potatoes too much.

• Refrigerator: Necessary for chilling the potato salad for at least 1 hour before serving.

• Serving bowl: Used to present the finished sweet potato potato salad.

Boil in advance: Cook the sweet potatoes and russet potatoes ahead of time and store them in the refrigerator.

Use pre-chopped veggies: Buy pre-diced celery and chopped red onion to save prep time.

Mix dressing first: Prepare the mayonnaise, dijon mustard, and apple cider vinegar mixture while the potatoes are boiling.

Chill quickly: Spread the potato salad on a baking sheet to cool it faster before refrigerating.

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