Two-Tone Potato Salad

  0.0 – 0 reviews  • Olive Recipes
Total: 41 min
Prep: 25 min
Cook: 16 min
Yield: 6 to 8 servings

Ingredients

  1. 2 baking potatoes (about 1-1/4 pounds)
  2. 2 sweet potatoes (about 1-1/4 pounds)
  3. Salt
  4. 1/3 cup mayonnaise
  5. 2 tablespoons Dijon-style mustard
  6. 2 tablespoons extra virgin olive oil
  7. 2 tablespoons red wine vinegar
  8. 2 tablespoons capers, drained
  9. 2 tablespoons chopped pitted green olives (with or without pimientos)
  10. Freshly ground black pepper
  11. 2 stalks celery (with leaves if possible), finely chopped
  12. 2 hard cooked eggs, coarsely chopped (optional)
  13. 3 scallions, finely chopped
  14. 1/2 red onion, finely diced (about 1/2 cup)
  15. 1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish
  16. 8 pitted black olives, rinsed and blotted dry

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 216
Total Fat 13 g
Saturated Fat 2 g
Carbohydrates 23 g
Dietary Fiber 3 g
Sugar 3 g
Protein 4 g
Cholesterol 41 mg
Sodium 478 mg

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top