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.

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.

a Rafflecopter giveaway

Print Recipe Add to Recipe Box Go to Collections

Two Potato Salad

Sweet potatoes and white potatoes in a smoky dressing

Prep Time15 minutes mins

Cook Time30 minutes mins

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.

  2

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 241mg | Potassium: 948mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8073IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg

Two Potato Salad

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Two Potato Salad appeared first on The Midnight Baker.