GMA Recipe: Two-Tone Potato Salad

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Two-Tone Potato Salad
From Steven Raichlen
1999

Ingredients for Potatoes and Dressing

2 large baking potatoes (each 10 ounces)

2 large sweet potatoes (each 10 ounces)

Salt, to taste

1/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar, or more to taste

2 tablespoons drained capers

2 tablespoons chopped pitted green olives

Freshly ground black pepper, to taste

Ingredients for Salad

2 medium ribs celery (with leaves, if possible), finely chopped

2 hard-cooked eggs, coarsely chopped (optional)

3 scallions, both white and green parts, trimmed and finely chopped

1/2 cup finely chopped red onion

1/4 cup chopped fresh Italian (flat-leaf) parsley, plus a few springs for garnish

8 pitted black olives, for garnish

Directions

1. Peel all the potatoes and cut into 3/4 inch cubes. Place the baking potatoes in a large saucepan with 2 quarts lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes or more.

2.Meanwhile, prepare the dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended and smooth. Whisk in the oil, 2 tablespoons vinegar, capers, green olives, and pepper.

3. Drain the potatoes, then stir into the dressing while still hot. Set aside to cool and absorb the dressing.

4. Prepare the salad: Stir the celery, eggs (if using), scallions, red onion and chopped parsley gently but thoroughly into the cooled potato mixture. Correct the seasoning, adding salt or vinegar, the salad should be highly seasoned. Garnish the salad with the black olives and parsley springs and serve.

Yields: 6 servings

Recipe copyright Steven Raichlen©1998; from The Barbecue Bible© 1998 by Steven Raichlen