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Two-Tone Potato Salad

  • 10servings
  • 50minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 pound(s) (small) blue potatoes , scrubbed

  2. 4 pound(s) (medium) Yukon Gold potatoes , scrubbed

  3. 2 cup(s) mayonnaise , preferably vegan

  4. Juice of 2 lemons

  5. 1/2 cup(s) sweet pickle relish

  6. 1 jar(s) (3-ounce) pickled cocktail onions , drained and thinly sliced

  7. 2 teaspoon(s) Kosher Salt

  8. 2 teaspoon(s) fresh dill

  9. 3/4 teaspoon(s) freshly ground pepper

  10. 2 large celery ribs , cut into 1/4-inch dice

  11. 1/2 cup(s) minced red onion

  12. 1/2 cup(s) minced chives , plus more for garnish

  13. Smoked paprika , for serving

  14. Lemon wedges , for serving

Instructions Jump to Ingredients ↑

  1. Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water. Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blues and 20 minutes for the Yukon Golds. Drain the potatoes and let cool to room temperature. Peel and cut into 1/2-inch dice.

  2. In a large bowl, whisk the mayonnaise with the lemon juice, relish, cocktail onions, salt, dill, and pepper. Fold in the potatoes, celery, red onion, and 1/2 cup of chives. Refrigerate the potato salad until cold.

  3. Spoon the potato salad onto a platter and garnish with chives and paprika. Serve cold or slightly chilled, with lemon wedges.

  4. Looking for vegetable recipes? Try our best asparagus recipes , eggplant recipes , or zucchini recipes .

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