Sweet Potato Potato Salad Recipe

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

Russet potatoes: Provide a hearty and starchy base for the salad.

Mayonnaise: Adds creaminess to the dressing.

Dijon mustard: Brings a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Adds acidity and brightness to the salad.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Celery: Provides a crunchy texture and fresh taste.

Red onion: Adds a sharp, pungent flavor and a bit of color.

Fresh parsley: Adds a fresh, herbaceous note to the salad.

When boiling the sweet potatoes and russet potatoes, make sure to cut them into uniform cubes to ensure even cooking. Start with cold, salted water and bring it to a boil with the potatoes already in the pot. This helps the potatoes cook more evenly and prevents the outside from becoming mushy before the inside is tender. Once boiled, drain them immediately and spread them out on a baking sheet to cool quickly, which helps maintain their texture for the potato salad.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked, making it a great 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 tangy flavor and creamy texture while being lower in fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor, making it a good replacement.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• celery - Substitute with fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that can add depth to the salad.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative if you want a less pungent onion taste.

• parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can complement the other ingredients well.

• Once your sweet potato potato salad is prepared, transfer it to an airtight container to maintain its freshness. This will help prevent any unwanted odors from seeping in and keep the salad crisp and flavorful.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the dressing and ensure even flavor.
• If you plan to keep the salad for a longer period, consider freezing it. However, note that the texture of the potatoes may change slightly upon thawing. To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The salad can be frozen for up to 1 month.
• When you're ready to enjoy the salad, thaw it in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• After thawing, give the salad a good mix. You might need to add a bit more mayonnaise or dijon mustard to refresh the flavors, as freezing can sometimes dull the taste.
• If the texture of the celery or red onion has softened too much for your liking, consider adding some freshly chopped vegetables to restore the crunch.
• Always check the salad for any off smells or discoloration before serving, as these are signs that it may no longer be safe to eat.

• For a quick and easy method, use the microwave. Place the potato salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, 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 with aluminum foil, and bake for about 15-20 minutes or until heated through. Stir halfway to ensure even warming.

• 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 warmed through, about 5-7 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato salad in an air fryer-safe dish, cover with foil, and heat for about 10 minutes, stirring halfway through to ensure even heating.

• For a steaming method, place the potato salad in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil and steam for about 10-15 minutes, stirring occasionally until heated through.

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

• Knife: Essential for peeling and cubing the sweet potatoes and russet potatoes, as well as chopping the celery, red onion, and parsley.

• Cutting board: Provides a safe surface for cutting and chopping the vegetables.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper, and later to mix in the potatoes and other ingredients.

• Measuring cups: Necessary for measuring out the mayonnaise, dijon mustard, and apple cider vinegar accurately.

• Measuring spoons: Used to measure the salt and black pepper to taste.

• Colander: Useful for draining the boiled potatoes after they are cooked.

• Spatula: Helps in mixing the ingredients together without mashing the potatoes too much.

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

Prepare ingredients in advance: Peel and cube the sweet potatoes and russet potatoes the night before. Store them in water in the fridge to prevent browning.

Use pre-chopped vegetables: Buy pre-chopped celery and red onion from the store to save chopping time.

Quick cooling: Spread the boiled potatoes on a baking sheet to cool faster, reducing waiting time.

Mix dressing ahead: Combine the mayonnaise, dijon mustard, and apple cider vinegar in advance and refrigerate. This allows flavors to meld.