Two-Tone Potato Salad
Steven Raichlen's Labor Day Recipe
This Recipe from Steven Raichlen's "The Barbecue Bible" is an easy way to please at your next cook out.
Peel all the potatoes and cut into 3/4 inch cubes. Place the baking potatoes in a large saucepan with 2 quarts lightly salted water. Bring to a boil and cook for 4 minutes. Add the sweet potatoes and simmer until both types of potatoes are just tender, 4 to 6 minutes or more.
Meanwhile, prepare the dressing. Combine the mayonnaise and mustard in a large serving bowl and whisk until blended and smooth. Whisk in the oil, 2 tablespoons vinegar, capers, green olives, and pepper.
Drain the potatoes, then stir into the dressing while still hot. Set aside to cool and absorb the dressing.
Prepare the salad: Stir the celery, eggs (if using), scallions, red onion and chopped parsley gently but thoroughly into the cooled potato mixture. Correct the seasoning, adding salt or vinegar, the salad should be highly seasoned. Garnish the salad with the black olives and parsley springs and serve.
Recipe copyright Steven Raichlen©1998; from The Barbecue Bible© 1998 by Steven Raichlen
More Info: Vegetarian