This festive, colorful, salad - made with white and sweet potatoes - tastes as good as it looks. The mild, simple, dressing enhances the salad, especially if you can refrigerate it overnight, but a couple of hours will still be good.
Provided by Renée G.
Categories Potato Salads
Number Of Ingredients 12
Steps:
- 1. Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
- 2. Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
- 3. Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
- 4. Add sliced green onions chopped purple onions, celery, pickles and pimentos. Toss gently.
- 5. In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
- 6. Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
- 7. Ready to serve - give it another gentle stir and watch the bowl empty as if by magic.
- 8. If you are lucky enough to have leftovers - Cover and keep refrigerated until time for Act II.
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Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #potatoes #vegetables #easy #corn
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