Two Potato Salad
Instructions:
Tossing warm potatoes with dressing is a traditional French technique; it enables the potatoes to soak up all the flavor. 2 pounds red potatoes (about 8 medium), cut into 1-inch chunks 1 pound sweet potatoes (2 small), peeled and cut into 1-inch chunks 1â„4 cup red wine vinegar 1 tablespoon spicy brown mustard 11â„4 teaspoons salt 1â„2 teaspoon coarsely ground black pepper 1â„2 cup mayonnaise 1â„4 cup milk 2 medium celery stalks, chopped 1 small red onion, minced 1â„3 cup loosely packed fresh flat-leaf parsley leaves, chopped
Makes 14 accompaniment servings. Prep: 15 minutes plus cooling Cook: 15 minutes
- In 5- to 6-quart saucepot, place red potatoes and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to low and simmer 2 minutes. Stir in sweet potatoes; heat to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are just fork-tender, 8 to 10 minutes.
- Meanwhile, prepare dressing. In large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper.
- Drain potatoes. Add hot potatoes to dressing in bowl; gently stir with rubber spatula until evenly coated. Let stand until cool.
- In small bowl, whisk mayonnaise and milk until smooth. Add mayonnaise mixture, celery, onion, and parsley to potato mixture; gently stir with rubber spatula until potatoes are well coated. Serve while still warm, or cover and refrigerate until ready to serve.