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 and slightly spicy flavor to the dressing.

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

Salt: Enhances the overall flavor of the salad.

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

Green onions: Offer a fresh, mild onion flavor and a pop of color.

Celery: Adds a crunchy texture and a refreshing taste.

When boiling the sweet potatoes and russet potatoes, make sure to cut them into uniform cubes. This ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked. Additionally, after draining the potatoes, spread them out on a baking sheet to cool. This allows the steam to escape and prevents the potatoes from becoming too soft and breaking apart when you mix them with the other ingredients.

• 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 tangy flavor and creamy texture, while also being lower in fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor profile.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness but with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can be a subtle change.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• celery - Substitute with fennel: Fennel provides a similar crunch with a slightly anise-like flavor, adding a unique twist.

• Ensure the sweet potato potato salad is completely cooled before storing to prevent condensation, which can make the salad watery.
• Transfer the salad to an airtight container. This helps maintain freshness and prevents the salad from absorbing any unwanted odors from the refrigerator.
• Store the container in the refrigerator. The sweet potato potato salad can be kept for up to 3-4 days. Always check for any signs of spoilage before consuming.
• If you plan to freeze the salad, note that the texture might change slightly upon thawing. The mayonnaise can separate, and the potatoes might become a bit mushy.
• To freeze, place the salad in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date of freezing. The sweet potato potato salad can be frozen for up to 1 month for best quality.
• When ready to use, thaw the salad in the refrigerator overnight. Stir gently to recombine any separated ingredients.
• For the best taste and texture, consider adding a fresh dollop of mayonnaise and a sprinkle of green onions or celery after thawing to refresh the salad before serving.

• 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. Be cautious not to overheat, as the mayonnaise can separate.

• Stovetop Method: Transfer the potato salad to a non-stick skillet. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the potatoes and prevents the mayonnaise from breaking down.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to retain moisture. Bake for about 15-20 minutes, or until heated through. Stir halfway through the baking time for even heating.

• Double Boiler Method: Fill a pot with a few inches of water and bring it to a simmer. Place the potato salad in a heatproof bowl that fits snugly over the pot without touching the water. Stir occasionally until the salad is warmed through. This gentle method helps preserve the creamy texture of the mayonnaise dressing.

• Steamer Basket Method: Place the potato salad in a heatproof dish and set it in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until heated through. This method helps maintain the integrity of the potatoes and vegetables without drying them out.

• 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.

• Cutting board: Provides a safe surface for chopping the potatoes, green onions, and celery.

• Measuring cups: Used to measure the mayonnaise and apple cider vinegar accurately.

• Measuring spoons: Necessary for measuring the dijon mustard, salt, and black pepper.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper.

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

• Spatula: Helps to gently toss the potatoes, green onions, and celery with the dressing.

• Refrigerator: Used to chill the potato salad for at least 1 hour before serving.

Pre-cook the potatoes: Boil sweet potatoes and russet potatoes the night before and store them in the fridge.

Use a food processor: Chop green onions and celery quickly using a food processor.

Mix dressing in advance: Combine mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper ahead of time and store in the fridge.

Quick cooling: Spread the boiled potatoes on a baking sheet to cool them faster.