Sweet Potato Potato Salad Recipe

Sweet potatoes: These provide a natural sweetness and a vibrant color to the salad.

Potatoes: Regular potatoes add a familiar, hearty texture.

Mayonnaise: This gives the salad its creamy base.

Dijon mustard: Adds a tangy, slightly spicy flavor.

Apple cider vinegar: Provides a subtle acidity that balances the sweetness.

Celery: Adds a crunchy texture and fresh flavor.

Red onion: Offers a sharp, slightly sweet taste and a bit of color.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth.

When boiling sweet potatoes and regular potatoes, make sure to cut them into evenly sized cubes. This ensures that they cook at the same rate, resulting in uniformly tender pieces. Additionally, start boiling them in cold water rather than adding them to already boiling water. This helps the potatoes cook more evenly from the outside in, preventing the outer layers from becoming mushy while the centers remain undercooked.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked, making it a good alternative.

• potatoes - Substitute with cauliflower florets: Cauliflower can mimic the texture of potatoes when cooked and is a lower-carb option.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while being lower in fat and calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• celery - Substitute with fennel: Fennel provides a similar crunch and a slightly sweet, anise-like flavor.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used in smaller quantities due to its saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, but is slightly milder and less visually noticeable in the dish.

• Ensure the sweet potato potato salad is completely cooled before storing to prevent condensation, which can make the salad watery.
• Transfer the salad to an airtight container. This helps maintain freshness and prevents the salad from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you wish to freeze the salad, note that the texture may change slightly upon thawing. The mayonnaise can separate, and the potatoes might become a bit mushy.
• To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• After thawing, give the salad a good stir to reincorporate any separated ingredients. You may need to add a bit more mayonnaise or dijon mustard to refresh the flavors.
• Always check the salad for any off smells or changes in texture before serving, as these can indicate spoilage.

• For a quick and easy method, use the microwave. Place the sweet potato potato salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat as it may cause the mayonnaise to separate.

• If you prefer a more even and gentle reheating, the oven is a great option. Preheat your oven to 350°F (175°C). Transfer the potato salad to an oven-safe dish, cover it with aluminum foil, and bake for about 15-20 minutes or until warmed through. Stir halfway through the reheating process.

• For those who enjoy a bit of a crispy texture, consider using a skillet. Heat a non-stick skillet over medium heat, add a small amount of olive oil or butter, and then add the potato salad. Stir occasionally and cook until heated through, about 5-7 minutes. This method can add a delightful crunch to the potatoes.

• If you have a steamer basket, this method can help retain the moisture and texture of the potato salad. Place the potato salad in a heatproof dish that fits inside your steamer basket. Steam over boiling water for about 5-10 minutes or until heated through.

• For a unique twist, consider reheating the potato salad on a grill. Wrap the potato salad in aluminum foil and place it on a preheated grill over medium heat. Grill for about 10-15 minutes, turning occasionally, until warmed through. This method can impart a subtle smoky flavor to the dish.

• Pot: Used to boil the sweet potatoes and regular potatoes until they are tender.

• Knife: Essential for peeling and cubing the sweet potatoes and regular potatoes, as well as chopping the celery and finely chopping the red onion.

• Cutting board: Provides a stable surface for peeling, cubing, and chopping the vegetables.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper, and later to mix in the cooled potatoes, celery, and red onion.

• Measuring cups: Necessary for measuring out the mayonnaise and finely chopped red onion.

• Measuring spoons: Used to measure the dijon mustard, apple cider vinegar, salt, and black pepper.

• Colander: Used to drain the boiled sweet potatoes and regular potatoes.

• Spatula: Useful for mixing the ingredients together in the mixing bowl.

• Refrigerator: Needed to chill the potato salad for at least 1 hour before serving.

Pre-cook potatoes: Boil sweet potatoes and regular potatoes the night before and store them in the refrigerator to save time on the day of preparation.

Use a food processor: Chop celery and red onion quickly using a food processor to reduce prep time.

Mix dressing ahead: Combine mayonnaise, dijon mustard, and apple cider vinegar in advance and store in the fridge.

Batch cooking: Double the recipe and store extra portions for future meals, saving time on cooking later.

Quick cooling: Spread boiled potatoes on a baking sheet and place in the fridge to cool faster.