Sweet Potato Potato Salad Recipe

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

Potatoes: Provide a hearty and familiar base for the salad.

Mayonnaise: Adds creaminess to the dressing.

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

Apple cider vinegar: Adds acidity and brightness to the salad.

Honey: Balances the tanginess with a touch of sweetness.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth to the dish.

Green onions: Provide a fresh and mild onion flavor.

Celery: Adds a crunchy texture and fresh taste.

When boiling the sweet potatoes and potatoes, make sure to cut them into evenly sized cubes to ensure they cook at the same rate. To enhance the flavor, add a pinch of salt to the boiling water. After boiling, immediately drain and spread the potatoes out on a baking sheet to cool quickly and prevent them from becoming mushy. This will help maintain their texture when mixed with the mayonnaise dressing.

• 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: 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.

• 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.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same amount.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

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

• To store your sweet potato potato salad, transfer it to an airtight container. Make sure the container is sealed tightly to prevent any air from getting in, which can cause the salad to spoil faster.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Always use a clean spoon to serve to avoid contamination.
• If you want to freeze the salad, be aware that the texture might change slightly upon thawing. The mayonnaise and celery can become watery, and the potatoes might get a bit mushy.
• To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing.
• Label the container or bag with the date so you can keep track of how long it has been stored. The salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Give it a good stir before serving to reincorporate any separated dressing.
• For the best taste and texture, consider adding fresh green onions and a bit more mayonnaise after thawing to refresh the salad.

• Microwave Method:

  1. Place the sweet potato potato salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Transfer the sweet potato potato salad to a non-stick skillet or saucepan.
  2. Add a splash of water or vegetable broth to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until warmed through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the sweet potato potato salad evenly in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Steamer Method:

  1. Place the sweet potato potato salad in a heatproof bowl or dish that fits into your steamer.
  2. Fill the steamer with water and bring to a boil.
  3. Place the bowl in the steamer, cover, and steam for about 5-7 minutes until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sweet potato potato salad in an air fryer-safe dish.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• Knife: Essential for peeling and cubing the sweet potatoes and potatoes, as well as chopping the green onions and celery.

• Cutting board: Provides a safe and stable surface for cutting and chopping ingredients.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, apple cider vinegar, honey, salt, and black pepper, as well as to mix in the cooled potatoes, green onions, and celery.

• Measuring cups: Used to measure out the mayonnaise and other liquid ingredients accurately.

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

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

• Spatula: Useful for mixing the salad ingredients together to ensure they are well-coated with the dressing.

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

Pre-cook potatoes: Boil sweet potatoes and potatoes the night before and refrigerate to save time on cooking day.

Use a food processor: Chop green onions and celery quickly using a food processor.

Ready-made dressing: Use store-bought mayonnaise and dijon mustard to cut down on prep time.

Batch cooking: Make a larger batch and store in the fridge for quick meals throughout the week.

Quick cooling: Spread boiled potatoes on a baking sheet to cool faster before mixing.