Cooking

Two-Tone Potato Salad

Mustard and mayo combine for a tangy dressing.

Just in time for 4th of July parties!

This is a variation on the two-tone potato salad featured in Steven Raichlen’s The Barbecue Bible. If you don’t have a copy of this cookbook, you and your grill are missing out. This recipe is a little bit tangier than his, heavier on the dijon and vinegar. Serves 6.

Ingredients

Potatoes and Dressing

  • 2 large baking potatoes (20 oz total)
  • 2 large sweet potatoes (20 oz total)
  • Salt
  • 1/4 cup mayonnaise
  • 3 Tbsp Dijon mustard
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp drained capers
  • 2 Tbsp chopped, pitted green olives (any kind will do, from pimentos to garlic-flavored)
  • Freshly ground black pepper

The Cold, Crunchy Salad Ingredients

  • 2 medium ribs of celery, with leaves if possible, finely chopped
  • 3 scallions, both white and green parts, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup Italian flat-leaf parsley (which I will admit that I often forget to add, only to find it in my fridge days later; it tastes fine without)

Instructions

Peel all potatoes and cut into cubes. Sweet potatoes cook faster, so if you cut them into cubes that are about 50% larger, they can all cook together. Cook in lightly salted water until tender.

While the potatoes are cooking, mix the mayo, dijon in a large bowl, and whisk until smooth. Whisk in the oil, vinegar, capers, green olives and pepper.

Drain the potatoes and add to the dressing, mixing to coat thoroughly. Set aside to cool and absorb the dressing.

Prepare the crunchy salad by mixing the celery, scallions, onion and parsley. Add to the cooled potato mixture and stir gently but thoroughly to combine. Add salt or vinegar to taste. Can be served immediately, but I personally think it tastes best after the flavors have about 24 hours to mix.

Results

This potato salad is always a hit everywhere I go. It’s definitely worth a try.

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