Two Potato Salad

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.

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.

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Two Potato Salad

• 2 medium sweet potatoes
• 6 medium red potatoes
• 1/4 cup minced onion
• 2 tbs finely diced green pepper
• 2 tbs finely diced jalapeno or poblano pepper
• 1/4 cup finely diced celery
• salt
• pepper
• Dressing:
• 1 cup mayonnaise (light mayo is OK)
• 1 chipolte pepper (in adobo)
• 1 tbs minced cilantro
• 1 tsp sugar
• 1/4 tsp garlic powder
• 1 tsp lime lemon juice
• 1 tsp water

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.


About 8 servings.

Two Potato Salad

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