Sweet Potato Potato Salad Recipe

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

Russet potatoes: Provide a hearty, starchy base that balances the sweetness of the sweet potatoes.

Mayonnaise: Creates a creamy texture and rich flavor for the dressing.

Dijon mustard: Adds a tangy, slightly spicy kick to the dressing.

Apple cider vinegar: Brings acidity and brightness to the salad, enhancing the overall flavor.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and depth to the salad.

Green onions: Provide a fresh, mild onion flavor and a bit of crunch.

Parsley: Adds a fresh, herbaceous note and a pop of green color.

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, start with cold water and bring it to a boil with the potatoes already in the pot. This helps the potatoes cook more evenly and prevents the outer layers from becoming too soft before the centers are done.

• 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 and calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile 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 amount and provides a similar flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor but is less visible in the salad.

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

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor and can be used in the same amount.

• Allow the sweet potato potato salad to cool completely before storing. This helps to prevent condensation, which can make the salad watery.
• Transfer the salad to an airtight container. Make sure the container is clean and dry to maintain the freshness of the salad.
• Store the salad in the refrigerator. It will keep well for up to 3-4 days. Always check for any signs of spoilage before consuming.
• To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the salad has been stored.
• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Before serving, give the salad a good stir. You may need to add a bit more mayonnaise or dijon mustard to refresh the dressing, as freezing can sometimes alter the texture.
• For the best flavor and texture, consume the thawed salad within 1-2 days.

• For a quick and easy method, use the microwave. Place the sweet potato potato salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even reheating, opt for the oven. Preheat your oven to 350°F (175°C). Transfer the potato salad to an oven-safe dish, cover it with aluminum foil, and bake for about 15-20 minutes or until warmed through. Stir occasionally to ensure even heating.

• For a stovetop method, use a non-stick skillet. Add a small amount of olive oil or butter to the skillet and heat over medium-low heat. Add the potato salad and stir occasionally until heated through, about 5-7 minutes.

• If you want to add a bit of a crispy texture, consider using an air fryer. Preheat the air fryer to 350°F (175°C). Place the potato salad in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: Used to boil the sweet potatoes and russet potatoes until they are tender.

• Peeler: Essential for removing the skin from the sweet potatoes and russet potatoes.

• Knife: Necessary for cubing the sweet potatoes and russet potatoes.

• Cutting board: Provides a safe surface for peeling and cubing the potatoes.

• Colander: Used to drain the boiled potatoes after they are tender.

• Mixing bowl: Where you will combine the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.

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

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

• Spatula: Helpful for gently mixing the potatoes with the dressing without breaking them apart.

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

• Chopping knife: Necessary for chopping the green onions and fresh parsley.

• Mixing spoon: Useful for stirring in the chopped green onions and parsley into the potato salad.

Pre-cook the potatoes: Boil the sweet potatoes and russet potatoes the night before and store them in the refrigerator. This way, they are ready to mix when you need them.

Use a food processor: Chop the green onions and fresh parsley quickly using a food processor to save time.

Make the dressing ahead: Prepare the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper dressing in advance and store it in the fridge.

Chill faster: Spread the salad on a baking sheet to cool it faster before transferring it to the refrigerator.