Sweet Red Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
• Combine the potatoes, eggs, celery and onion.
• Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Steps:

• Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
• In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
• Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

Steps:

• Place the red potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 2 minutes.
• Add sweet potatoes; return to a boil.
• Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
• In a large bowl, whisk the vinegar, mustard, salt and pepper together.
• Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
• In a small bowl, combine mayonnaise and milk.
• Stir in the celery, onion and parsley.
• Gently stir into cooled potatoe mixture.
• Serve immediately or cover and chill.

Steps:

• 1. Bring water to a boil in a large pan.
• 2. Cut potatoes into 1-inch chunks.
• 3. Add to water and boil 6-8 minutes, or just until tender. Drain completely.
• 4. Meanwhile, whisk together vinegar, mustard, salt, and pepper.
• 5. Pour mixture over warm potatoes and toss to coat. Cool completely.
• 6. Finely chop the celery ribs and red onion.
• 7. Combine celery and onion with mayonnaise, milk, and parsley.
• 8. Gently add to the cooled potato combination.
• 9. Chill at least 1 hr. Serve.