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Creamy Two-Potato Salad

  • 15minutes
  • 150calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) (about 8 medium)

  2. red potatoes , cut into 1-inch chunks

  3. 1 pound(s) (2 small)

  4. sweet potatoes , peeled and cut into 1-inch chunks

  5. 1/4 cup(s) red wine vinegar

  6. 1 tablespoon(s) spicy brown mustard

  7. 1 1/4 teaspoon(s) salt

  8. 1/2 teaspoon(s) coarsely ground black pepper

  9. 1/2 cup(s) mayonnaise

  10. 1/4 cup(s) whole milk

  11. 2 medium celery stalks , chopped

  12. 1 small red onion , minced

  13. 1/3 cup(s) loosely packed fresh flat-leaf parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart saucepot, place red potatoes and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to low and simmer 2 minutes. Stir in sweet potatoes; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are just fork-tender.

  2. Meanwhile, in large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper.

  3. Drain potatoes well. While hot, add potatoes to dressing in bowl; gently stir with rubber spatula until evenly coated. Let stand until cool.

  4. In small bowl, whisk mayonnaise and milk until smooth. Add mayonnaise mixture, celery, onion, and parsley to potato mixture; gently stir with rubber spatula until potatoes are well coated. Serve warm, or cover and refrigerate until ready to serve.

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