Best Two Tone Potato Salad Recipes

TWO-TONE POTATO SALAD

Two-Tone Potato Salad image

Provided by Food Network

Time 41m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 baking potatoes (about 1-1/4 pounds)
2 sweet potatoes (about 1-1/4 pounds)
Salt
1/3 cup mayonnaise
2 tablespoons Dijon-style mustard
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons capers, drained
2 tablespoons chopped pitted green olives (with or without pimientos)
Freshly ground black pepper
2 stalks celery (with leaves if possible), finely chopped
2 hard cooked eggs, coarsely chopped (optional)
3 scallions, finely chopped
1/2 red onion, finely diced (about 1/2 cup)
1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish
8 pitted black olives, rinsed and blotted dry

Steps:

Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes, 10 to 12 minutes in all. Drain the potatoes in a colander.
Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.

TWO-TONE POTATO SALAD

Two-Tone Potato Salad image

Number Of Ingredients 18

Ingredients

FOR THE POTATOES AND DRESSING:
2 potatoes, large baking (each 10 ounces)
2 sweet potatoes, large (each 10 ounces)
salt, to taste
1/3 cup mayonnaise
2 tablespoons Dijon style mustard
2 tablespoons olive oil, extra-virgin
2 tablespoons red wine vinegar, or more to taste
2 tablespoons capers, drained
2 tablespoons green olives, pitted, chopped (with or without pimientos)
black pepper, freshly ground, to taste
FOR THE SALAD:
2 ribs celery, medium (with leaves, if possible), finely chopped
2 eggs, hard-cooked, coarsely chopped (optional)
3 scallion, both white and green parts, trimmed and finely chopped
1/2 cup red onion, finely chopped
1/4 cup parsley, chopped fresh Italian (flat-leaf), plus a few sprigs for garnish
8 olives, black, for garnish

Steps:

1. Peel all the potatoes and cut into 3/4-inch cubes. Place the baking potatoes in a large saucepan with 2 quarts lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes more.2. Meanwhile, prepare the dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended and smooth. Whisk in the oil, 2 tablespoons vinegar, capers, green olives, and pepper.3. Drain the potatoes, then stir into the dressing while still hot. Set aside to cool and absorb the dressing.4. Prepare the salad. Stir the celery, eggs (if using), scallions, red onion, and chopped parsley gently but thoroughly into the cooled potato mixture. Correct the seasoning, adding salt or vinegar the salad should be highly seasoned. Garnish the salad with the black olives and parsley sprigs and serve.Serves 6

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