Two Potato Salad Recipe

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

Russet potatoes: Provide a hearty and starchy base for the salad.

Mayonnaise: Creates a creamy texture for the dressing.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Brings a subtle acidity that balances the sweetness of the potatoes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the salad.

Fresh parsley: Provides a fresh, herbaceous note and a pop of color.

When boiling the sweet potatoes and russet potatoes, make sure to cut them into uniform cubes. This ensures even cooking and prevents some pieces from becoming mushy while others remain undercooked. Additionally, start with cold, salted water and bring it to a boil with the potatoes already in the pot. This helps the potatoes cook more evenly from the inside out.

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

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and hold their shape well, similar to russet potatoes.

• mayonnaise - Substitute with greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture, which can add an interesting twist to the salad.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor, making it a suitable replacement for apple cider vinegar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor but is less visually noticeable in the salad.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor, adding a unique twist to the salad.

• Allow the sweet potatoes and russet potatoes to cool completely before storing. This prevents condensation, which can make the salad watery.
• Transfer the potato salad to an airtight container. Ensure the lid is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to freeze the salad, note that the texture of the mayonnaise might change. For best results, freeze the salad without the dressing.
• To freeze, place the cooled, undressed potatoes in a freezer-safe bag or container. Remove as much air as possible before sealing.
• Label the container with the date to keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to serve, thaw the potato salad in the refrigerator overnight. Once thawed, mix in the mayonnaise dressing and fresh parsley.
• For optimal flavor, let the salad sit at room temperature for about 15 minutes before serving to enhance the taste and texture.

• For a quick and easy method, use the microwave. Place the two 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 careful not to overheat, as the mayonnaise can separate.

• If you prefer a more even and gentle reheating, use the stovetop. Place the two potato salad in a non-stick skillet over low heat. Stir occasionally until warmed through, about 5-7 minutes. This method helps maintain the texture of the potatoes and prevents the mayonnaise from breaking down.

• For a slightly different twist, consider reheating in the oven. Preheat your oven to 350°F (175°C). Transfer the two potato salad to an oven-safe dish, cover with aluminum foil, and bake for 15-20 minutes or until heated through. This method can give the potatoes a slightly roasted flavor, adding a new dimension to the dish.

• If you have an air fryer, it can also be a great tool for reheating. Set the air fryer to 300°F (150°C) and place the two potato salad in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method can give the potatoes a slight crispiness, enhancing the texture.

• For a cold option, consider refreshing the two potato salad by adding a bit more mayonnaise or dijon mustard and mixing well. This can revive the flavors and make it enjoyable straight from the fridge.

• Large pot: Used to boil the sweet and russet potatoes until they are tender.

• Knife: Essential for peeling and cubing the sweet and russet potatoes.

• Cutting board: Provides a stable surface for peeling and cubing the potatoes.

• Colander: Used to drain the boiled potatoes after they are tender.

• Mixing bowl: Where you will combine the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper.

• Measuring cups: Used to measure out the mayonnaise.

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

• Spatula: Helps in gently mixing the potatoes with the dressing to coat them evenly.

• Chopping knife: Used to chop the fresh parsley for garnishing.

• Serving bowl: The final dish can be transferred here for serving, making it look presentable.

Pre-boil the potatoes: Boil the sweet potatoes and russet potatoes the night before and store them in the fridge to save time on the day of preparation.

Use a large pot: A larger pot allows you to boil all the potatoes at once, reducing cooking time.

Chop uniformly: Cut the potatoes into even cubes to ensure they cook evenly and simultaneously.

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

Quick cooling: Spread the boiled potatoes on a baking sheet to cool them faster.