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Two Potato Salad

Perfect for summer! This delicious potato salad combines sweet potatoes, red-skinned potatoes and a smoky and spicy dressing.

This was a HUGE hit at my last party! Most everyone loves potato salad, but this one raised the bar.

My approximate ratio of “white” to “sweet” potatoes was about 2 to 1. But if you don’t like that combo, use more of what you prefer. More sweet potato of course will mean a sweeter salad. Less makes it like a colorful and flavorful add-in.

Two-Potato Salad #PotatoSalad #SpicyPotatoSalad #SweetPotatoSalad #CincoDeMayo

Spicy, sweet and YUMMY all at the same time!

I love the taste of chiptole–in anything, so I just added some to a more or less “standard” potato salad dressing. I also added some cilantro for that south-of-the-border taste and the result was fantastic.

Make sure you don’t overcook the sweet potatoes. I test them like regular potatoes–I stick a knife into the center and if it goes in, but meets some minor resistance, it’s done. Admittedly, I do use my pressure cooker for this, but I’ve been doing it that way for SO long that I have the times down pat. In any case, it’s better to undercook the potatoes rather than the other way around, so if you use a pressure cooker and are not sure, set it for about 3 minutes less than the suggested time for whole potatoes.

Don’t forget to enter my Temptations By Tara giveaway, details on the Cinnamon Raisin Bread post.

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Two Potato Salad

Sweet potatoes and white potatoes in a smoky dressing

Prep Time15

Cook Time30

Course: Salad

Cuisine: American

Keyword: potato salad recipes, sweet potatoes

Servings: 8

Calories: 360kcal

Author: Judith Hannemann

Ingredients

2 sweet potatoes medium size
6 red potatoes medium size
1/4 cup onion minced
2 tbs green pepper minced
2 tbs jalapeno or poblano pepper minced
1/4 cup celery finely minced
salt and pepper to taste

Dressing

1 cup mayonnaise
1 chipotle pepper
1 tbs cilantro finely minced
1 tsp sugar
1/4` tsp garlic powder
1 tsp lime juice
1 tsp water

US Customary - Metric

Instructions

Cut sweet potatoes into pieces about the size of a small regular potato. Cut red potatoes in half. Both varieties of potatoes should be approximately the same size so they cook evenly. I don't peel either. I leave the skin on the red potatoes and skin the sweets after they are cooked and cooled.
Cook potatoes by any method (I use a pressure cooker) you choose. Drain and cool.
When potatoes are cool, cut into cubes about 1/2-inch. Place in a large bowl and mix in the peppers, onion and celery. Add salt and pepper to taste.
Mix dressing ingredients and fold into potato mixture. Cover and chill for at least 2 hours.
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