Red and Sweet Potato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. Made with a spicy mustard dressing. Taken from the Light & Tasty magazine. Note: servings are considered 2/3 cup. Ingredients:
2 lbs red potatoes, cut into 1-inch chunks |
1 lb sweet potato, cut into 1-inch chunks |
1/4 cup red wine vinegar |
1 tablespoon spicy brown mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup low-fat mayonnaise |
1/4 cup 2% low-fat milk |
2 celery ribs, chopped |
1 small red onion, chopped |
1/3 cup fresh parsley, minced |
Directions:
1. Place the red potatoes in a large saucepan and cover with water; bring to a boil.
2. Reduce heat; cover and cook for 2 minutes.
3. Add sweet potatoes; return to a boil.
4. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
5. In a large bowl, whisk the vinegar, mustard, salt and pepper together.
6. Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
7. In a small bowl, combine mayonnaise and milk.
8. Stir in the celery, onion and parsley.
9. Gently stir into cooled potatoe mixture.
10. Serve immediately or cover and chill.
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