Sweet Potato Potato Salad Recipe

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

Russet potatoes: These provide a hearty and earthy flavor, balancing the sweetness of the sweet potatoes.

Mayonnaise: This adds creaminess and richness to the dressing.

Greek yogurt: A thicker, creamier yogurt that adds tanginess and a smooth texture to the dressing.

Dijon mustard: A smooth and slightly spicy mustard that enhances the flavor of the dressing.

Apple cider vinegar: Adds a subtle sweetness and acidity to balance the flavors.

Salt: Enhances the overall flavor of the dish.

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

Green onions: Provide a fresh, mild onion flavor and a bit of crunch.

Celery: Adds a crisp texture and a refreshing taste to the salad.

When boiling the sweet potatoes and russet potatoes, make sure to cut them into evenly sized cubes to ensure they cook at the same rate. This will help achieve a uniform texture throughout the potato salad. Additionally, after draining, spread the potatoes out on a baking sheet to cool. This allows them to cool faster and prevents them from becoming mushy.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked, making it a good alternative.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and hold their shape well, similar to russet potatoes.

• mayonnaise - Substitute with sour cream: Sour cream provides a tangy flavor and creamy texture, similar to mayonnaise.

• greek yogurt - Substitute with regular yogurt: Regular yogurt can be used as it has a similar consistency and tanginess.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit more texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and flavor, making it a good substitute.

• salt - Substitute with sea salt: Sea salt can be used as it has a similar flavor and can be adjusted to taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color.

• 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 has a similar crunchy texture and a slightly sweet, anise-like flavor that complements the dish.

• To store your sweet potato potato salad, place it in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the dressing and ingredients evenly.
• If you plan to freeze the salad, it's best to do so before adding the mayonnaise and greek yogurt. These ingredients can separate and become watery when thawed. Instead, freeze the boiled potatoes, green onions, and celery in a freezer-safe bag or container.
• Label the container with the date so you can keep track of how long it has been stored. The frozen components can be kept for up to 2 months.
• When you're ready to enjoy the salad, thaw the frozen ingredients in the refrigerator overnight. Once thawed, mix them with the mayonnaise, greek yogurt, dijon mustard, apple cider vinegar, salt, and black pepper.
• For the best texture and flavor, serve the salad chilled. If you notice any excess moisture after thawing, simply drain it off before mixing in the dressing.
• Avoid refreezing the salad once it has been thawed, as this can affect the texture and taste of the potatoes and other ingredients.

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

• Stovetop Method: Transfer the potato salad to a non-stick skillet or saucepan. Add a splash of water or broth to prevent sticking. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the potatoes and prevents them from becoming mushy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to retain moisture. Bake for 15-20 minutes, stirring halfway through to ensure even heating. This method is ideal for reheating larger quantities.

• Steamer Method: Place the potato salad in a heatproof dish that fits inside a steamer basket. Fill a pot with a small amount of water and bring it to a simmer. Place the steamer basket over the pot, cover, and steam for about 5-7 minutes, or until the potato salad is heated through. This method helps retain the salad's moisture and texture.

• Sous Vide Method: Place the potato salad in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to 140°F (60°C) and submerge the bag in the water bath. Heat for about 30 minutes. This method ensures even heating without overcooking the potatoes.

• Large pot: Used to boil the sweet potatoes and russet potatoes until they are tender.

• Peeler: Essential for peeling the sweet potatoes and russet potatoes before cubing them.

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

• Cutting board: Provides a safe surface for peeling, cubing, and chopping the vegetables.

• Mixing bowl: Used to combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper, and later to mix in the potatoes, green onions, and celery.

• Measuring cups: Needed to measure out the mayonnaise, Greek yogurt, and apple cider vinegar accurately.

• Measuring spoons: Used to measure the Dijon mustard, salt, and black pepper.

• Colander: Useful for draining the boiled potatoes after they are cooked.

• Spatula: Helps in mixing the ingredients together evenly in the mixing bowl.

• Refrigerator: Necessary for chilling the potato salad for at least 1 hour before serving.

Prep ingredients ahead: Peel and cube the sweet potatoes and russet potatoes the night before and store them in water in the refrigerator.

Use a steamer: Steaming the potatoes can be faster and helps retain their nutrients.

Mix dressing in advance: Combine the mayonnaise, greek yogurt, dijon mustard, and apple cider vinegar ahead of time and refrigerate.

Chop veggies early: Chop the green onions and celery in advance and store them in airtight containers.

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