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.




Ingredients:

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


Directions:

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.

Makes10 cups