Two-Tone Potato Salad

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

U.S.A.

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.

Ingredients

Americas
United States
Gluten-free
Vegetarian

Ingredients

Method