Name: Two-Tone Potato Salad
Yield: Serves 6
Cuisine: United States
Ingredients: 3 scallions, both white and green parts, trimmed and finely chopped; 2 hard-cooked eggs (optional), coarsely chopped; 2 tablespoons Dijon mustard; ⅓ cup mayonnaise; 8 pitted black olives, for garnish; ¼ cup chopped fresh flat-leaf parsley, plus a few sprigs for garnish; 2 tablespoons chopped pitted green olives (with or without pimientos); 2 large sweet potatoes (each 10 ounces); freshly ground black pepper; 2 large baking potatoes (each 10 ounces); 2 medium-size ribs celery (with leaves, if possible), finely chopped; 2 tablespoons extra-virgin olive oil; Salt; ½ cup finely chopped red onion; 2 tablespoons red wine vinegar, or more to taste; 2 tablespoons drained capers

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

No barbecue would be complete without potato salad. One day, short on regular potatoes, my wife, Barbara, made this two-tone salad using sweet and baking potatoes. The result was so colorful and tasty we’ve made it a family standby. You’ll be amazed by how much flavor the olives and capers add. If you wish to make a conventional potato salad, use all baking potatoes.