Two-tone potato salad the quick side you need for supper
A quick and easy to make potato salad is to shorten your prep work. To do that, I’ve left the skins on the potatoes.
What can I say? I’m always looking for a shortcut! But this is a healthy shortcut, as half of the potato’s nutrition is stored in the skin. Just be sure to give the potatoes a good wash before you dice them.
I’ve used two types of potatoes for this salad: sweet potatoes and yellow. I love the flavor you get by combining them. I do, however, cook them separately, as they have different cooking times (sweet potatoes cook much faster). The timing I’ve given below is a guideline. My suggestion is to check doneness early and often; the last thing you want is a mashed potato salad!
Set a steamer basket in a large pot and add enough water to come just below the basket; cover and bring to a boil.
Place sweet potatoes in steamer basket; cover pot. Steam potatoes until tender, 5 to 7 minutes. Carefully remove sweet potatoes from basket and spread them out on a baking sheet to cool. Repeat process with yellow potatoes, steaming them until tender, about 10 to 12 minutes.
In a large bowl, whisk together mayonnaise, vinegar, mustard, salt, pepper and sugar. Add cooled potatoes, green onions, celery and dill. Gently toss to combine. Season to taste.
Tips
If you don’t have a steamer basket, you can cook the potatoes in salted boiling water. Once cooked, allow them to steam dry; spread out on a baking sheet so the potatoes aren’t watery.
Red onion can be substituted for green
onion.