Two-Tone Potato Salad

Serves: 6
Total Calories: 282


2 potatoes, large baking (each 10 ounces)
2 sweet potatoes, large (each 10 ounces)
salt, to taste
1/3 cup mayonnaise
2 tablespoons Dijon style mustard
2 tablespoons olive oil, extra-virgin
2 tablespoons red wine vinegar, or more to taste
2 tablespoons capers, drained
2 tablespoons green olives, pitted, chopped (with or without pimientos)
black pepper, freshly ground, to taste
2 ribs celery, medium (with leaves, if possible), finely chopped
2 eggs, hard-cooked, coarsely chopped (optional)
3 scallion, both white and green parts, trimmed and finely chopped
1/2 cup red onion, finely chopped
1/4 cup parsley, chopped fresh Italian (flat-leaf), plus a few sprigs for garnish
8 olives, black, for garnish


1. Peel all the potatoes and cut into 3/4-inch cubes. Place the baking potatoes in a large saucepan with 2 quarts lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes more.

2. Meanwhile, prepare the dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended and smooth. Whisk in the oil, 2 tablespoons vinegar, capers, green olives, and pepper.

3. Drain the potatoes, then stir into the dressing while still hot. Set aside to cool and absorb the dressing.

4. Prepare the salad. Stir the celery, eggs (if using), scallions, red onion, and chopped parsley gently but thoroughly into the cooled potato mixture. Correct the seasoning, adding salt or vinegar the salad should be highly seasoned. Garnish the salad with the black olives and parsley sprigs and serve.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 282
Calories from Fat: 138

This Two-Tone Potato Salad recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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Quick Chaat Mix
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Spicy Daikon
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