Two-potato salad
This two-potato salad blends the earthy taste of regular potatoes and the sweetness of sweet potatoes, tossed in a creamy mustard-chive dressing. It's a simple yet flavorful dish perfect as a side or main meal.
Cook time 20 min
Prep time 8 min
Ingredients:
1 potato1 sweet potato
1 tsp olive oil
1 short spray cooking spray oil
3 tbsp dried milk
1 tbsp mayonnaise salad dressing
1 tbsp onion
1 tbsp chives
1 tsp mustard
1/2 tsp black pepper
1/2 tsp salt
1 stalk celery
Mustard-chive two-potato salad is a delightful and hearty dish that combines the earthiness of regular potatoes with the subtle sweetness of sweet potatoes. Enhanced with a flavorful dressing made of mustard, mayonnaise, and herbs, this salad is perfect for any meal, whether as a side dish or a standalone feature. Follow the simple steps below to create this delicious and nutritious meal.
Instructions:
- Peel the regular potato and sweet potato and cut them into small, even pieces.
- In a medium-sized saucepan, add the potato and sweet potato pieces. Cover with water and bring to a boil.
- Reduce heat and let simmer for about 10-12 minutes, or until the potatoes are tender but not mushy.
- Drain the potatoes and allow them to cool.
- In a medium bowl, combine the dried milk, mayonnaise, finely chopped onion, chopped chives, mustard, black pepper, and salt. Mix well until the dressing is smooth and well-blended.
- Once the potatoes have cooled, add them to the bowl with the dressing. Add the finely chopped celery.
- Gently toss to coat the potatoes and celery evenly with the dressing.
- Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle stir. You can adjust the seasoning with more salt or pepper if needed.
- Garnish with additional chives if desired.
There you have it! Your mustard-chive two-potato salad is ready to serve. This delicious blend of textures and flavors is sure to please your palate and those of your guests. Enjoy this salad as a standout side or a light main dish, and don't hesitate to put your own twist on it. Happy cooking!
Two-potato salad FAQ:
Boil the regular potato and sweet potato for about 10-12 minutes, or until they are tender but not mushy. This ensures they hold their shape when mixed with the dressing.
Yes, you can prepare this salad in advance. It's best to chill it in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
You can substitute dried milk with an equal amount of yogurt or sour cream for a creamier texture. If using liquid alternatives, reduce the amount of mayonnaise slightly to maintain the consistency.
A regular waxy potato, like red or Yukon gold, pairs well with sweet potatoes. Avoid starchy potatoes like russets, as they may become too mushy.
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Make sure to stir before serving again, and taste for seasoning adjustments.
Tips:
- Ensure you dice the potatoes uniformly to ensure even cooking.
- Roasting the potatoes can add a deeper flavor, but boiling is quicker and just as effective.
- Feel free to adjust the amount of mustard and mayonnaise based on your taste preference.
- For a fresher taste, you may use fresh chives instead of dried ones.
- Adding other herbs or spices can further enhance the flavor profile if desired.
Nutrition per serving
2 ServingsCalories 240kcal
Protein 11g
Carbohydrates 40g
Fiber 4.40g
Sugar 16g
Fat 6g
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