TWO TONE POTATO SALAD

Name: TWO TONE POTATO SALAD Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: For potatoes and dressing; 2 large baking potatoes (10oz); 2 large sweet potatoes (10oz); Salt to taste; 1/3 cup mayonaise fat free; 2 tablespoons Dijon mustard; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar or balsamic vinegar; 2 tablesoons drained capers; 2 tablesppons chopped pitted green olives; Freshly gound black pepper; For the Salad; 2 medium ribs celery (with leaves if possible) finely chopped; 2 hard -cooked eggs coarsly chopped (omittin reduces calories); 3 scallions both white and green parts trimmed and finely chopped; 1/2 cup chopped red onion; 1/4 cup chopped fresh parsely (flat leaf); 8 pitted black olives for garnish; 1. Peel all the potatoes and cute into 3/4 inch cubes. Place the backing potatoes in a large saucepan wiht 2 quarts lightly salted water. Bring to a boil and cook for 4 mnutes. Add sweet potatoes and simmer until both types are just tender 4-6 minutes more.; 2. Meanwhile prepare dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended smooth. Whisk in oil 2 tablspoons vinegar capers green olives and pepper.; 3. Drain potatoes then stir into the dressing while still hot Set aside to cool and absorb dressing.; 4. Prepare the salad Stir the celery eggs scallions red onion and chopped parsley gently but thoroughly into the cooked potatoe mixture. Correct the seasoning adding salt or vinegar the salad should be highly seasoned. Garnish te salad with black olives and parsley springs; Serve

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 6

Ingredients

For potatoes and dressing2 large baking potatoes (10oz)2 large sweet potatoes (10oz)Salt to taste1/3 cup mayonaise fat free2 tablespoons Dijon mustard2 tablespoons extra virgin olive oil2 tablespoons red wine vinegar or balsamic vinegar2 tablesoons drained capers2 tablesppons chopped pitted green olives Freshly gound black pepperFor the Salad2 medium ribs celery (with leaves if possible) finely chopped2 hard -cooked eggs coarsly chopped (omittin reduces calories)3 scallions both white and green parts trimmed and finely chopped1/2 cup chopped red onion1/4 cup chopped fresh parsely (flat leaf)8 pitted black olives for garnish1. Peel all the potatoes and cute into 3/4 inch cubes. Place the backing potatoes in a large saucepan wiht 2 quarts lightly salted water. Bring to a boil and cook for 4 mnutes. Add sweet potatoes and simmer until both types are just tender, 4-6 minutes more.2. Meanwhile prepare dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended smooth. Whisk in oil ,2 tablspoons vinegar, capers, green olives and pepper.3. Drain potatoes, then stir into the dressing while still hot Set aside to cool and absorb dressing.4. Prepare the salad, Stir the celery, eggs, scallions, red onion and chopped parsley gently but thoroughly into the cooked potatoe mixture. Correct the seasoning, adding salt or vinegar, the salad should be highly seasoned. Garnish te salad with black olives and parsley springsServe

Directions

Number of Servings: 6

Recipe submitted by SparkPeople user BETTYLOOWHO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 210.2
Total Fat: 9.5 g
Cholesterol: 71.8 mg
Sodium: 524.7 mg
Total Carbs: 27.3 g
Dietary Fiber: 3.3 g
Protein: 4.8 g

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Member Reviews

GENOME
This was good. I did not have capers or olives so I used a dash of relish. I also used balsamic instead of red wine vinegar. I'll have to make this again! My 1st potato salad. - 2/9/11