Sweet And White Potato Salad
Chunks of sweet and white potatoes get coated with light, ranch-style buttermilk
dressing in this twist on traditional potato salad.
3 to 4 ( 2 lbs/1kg) large sweet potatoes
2 lbs ( 1 kg) white potatoes, preferably small new potatoes
1 cup ( 250 mL) buttermilk
1/3 cup ( 75 mL) light mayonnaise
1 tbsp ( 15 mL) white vinegar
1 tbsp ( 15 mL) Dijon mustard
1/4 tsp ( 1 mL) each of salt, black pepper and Tabasco sauce
4 green onions, thinly sliced
1. To prepare potatoes, cut sweet potatoes in half and leave white potatoes
whole. Place sweet potatoes in one saucepan and white potatoes in another. Cover
both with water. Bring to a boil over high heat. Reduce heat to medium or
medium-low so mixture boils gently, partially covered, until potatoes are just
tender when pierced with a skewer, about 20 to 30 minutes. To keep sweet
potatoes from becoming mushy, remove while still fairly firm as they continue
cooking when removed from heat. Or, to microwave potatoes, slice sweet potatoes
into quarters, lengthwise. Place cut-side down on paper towels with thickest
parts to outside. Microwave on high until barely tender when pierced with a
fork, about 9 minutes. Do not overcook or potatoes will be mushy. Pierce each
white potato and microwave whole potatoes on high just until tender, about 12
minutes. Cool a few minutes until you can comfortably handle potatoes.
2. Peel potatoes and cut into large 1-1/2-inch (3.5-cm) pieces. Place in a large
mixing bowl. In a small bowl, whisk buttermilk with mayonnaise and vinegar.
Whisk in Dijon, salt, pepper and Tabasco until smooth. Stir in green onions.
Pour over warm potatoes and gently mix, stirring from bottom with a large spoon
or spatula to avoid breaking chunks. Snip chives or sprinkle chopped parsley
over salad just before serving. Covered and refrigerated, salad will keep well
for at least 1 day.