This is a fun and spunky little potato salad recipe. Pairing tender orange sweet potatoes with sturdy gold potatoes makes this salad not only flavorful but lower in carbs.
Pairing tender orange sweet potatoes with sturdy gold potatoes makes this salad not only flavorful but lower in carbs.
It's blissfully dairy, mayo and egg-free.
2 large sweet potatoes, peeled, diced
2-3 large Yukon gold potatoes, peeled, diced
Cracked pepper, to taste
Extra virgin olive oil, as needed
Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)
2-3 teaspoons dillSliced or chopped red or purple onion, to taste
Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.
Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.
Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer.
Note- I add a lot of vinegar because I love the combination of vinegar, sea salt and potatoes. So I add more than I expect to usually, based on tasting. That's why it's so important to taste test while you're seasoning.
A recipe is only a blueprint. You have to engage your own senses.One flavor tip I've learned from experience- it's better to season assertively when it comes to potato salad- especially if you're going to chill it before serving. Chilling dulls the flavors. You'll often need more than you think.
Serve this two potato salad warm- I love it still warm. Or cover and chill it for serving later. It's also good cold.