This is a quick and easy to make potato salad recipe, and to make prep work quick, I’ve left the skins on the potatoes – what can I say, I’m always looking for a shortcut! But, this is a healthy shortcut, as half of the potatoes nutrition is stored in the skin. Just be sure to give the potatoes a good wash before you dice them.
I’ve used 2 types of potatoes for this salad – sweet potatoes and yellow potatoes. I love the flavour you get by combining them. I do however cook them separately since they have different cooking times – sweet potatoes cook much faster than yellow potatoes. The timing I’ve given below is a guideline, my suggestion is to check doneness early and often, the last thing you want is a mashed potato salad!
Two Tone Potato Salad
- 3 cups diced sweet potato ¾ inch cubes
- 3 cups diced yellow potato ¾ inch cubes
- 1 cup finely diced celery
- 2 green onions thinly sliced
- ¼ cup chopped fresh dill
- ½ cup vegan mayonnaise
- 3 tablespoons apple cider vinegar
- 2-3 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sugar
- Set a steamer basket in a large pot, and add enough water to come just below the basket; cover and bring to a boil.
- Place sweet potatoes in the steamer basket, cover pot. Steam potatoes until tender, 5 to 7 minutes. Carefully remove sweet potatoes from the basket, and spread them out on a baking sheet to cool. Repeat the process with yellow potatoes, steaming them until tender, about 10 - 12 minutes.
- In a large bowl, whisk together mayonnaise, cider vinegar, Dijon mustard, salt, pepper and sugar. Add cooled potatoes, green onions, celery, and dill. Gently toss to combine. Season to taste.
- If you don’t have a steamer basket, you can cook the potatoes in salted boiling water. Once cooked, allow them to steam dry, spread out on a baking sheet so the potatoes aren’t watery
- Red onion can be substituted for green onion.