Creamy Two-Potato Salad

Creamy Two-Potato Salad

PREP: 0:15
COOK: 0:15


2 lb. red potatoes
1 lb. sweet potatoes
¼ c. red wine vinegar
1 tbsp. spicy brown mustard
1¼ tsp. salt
½ tsp. coarsely ground black pepper
½ c. mayonnaise
¼ c. whole milk
2 medium celery stalks
1 small red onion
⅓ c. loosely packed fresh flat-leaf parsley leaves


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

1 comment:

  1. My husband falled in love with this , thank you very much