Good Morning America Recipes

Two-Tone Potato Salad

Steven Raichlen's Labor Day Recipe

GMA Recipes
Difficulty: Easy
Cook Time: min

This Recipe from Steven Raichlen's "The Barbecue Bible" is an easy way to please at your next cook out.


  • Potatoes and Dressing
  • 2 large baking potatoes (each 10 ounces)
  • 2 large sweet potatoes (each 10 ounces)
  • Salt, to taste
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar, or more to taste
  • 2 tablespoons drained capers
  • 2 tablespoons pitted green olives, chopped
  • Freshly ground black pepper, to taste
  • Salad
  • 2 medium ribs celery (with leaves, if possible), finely chopped
  • 2 hard-cooked eggs, coarsely chopped (optional)
  • 3 scallions, both white and green parts, trimmed and finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh Italian parsley (flat-leaf), chopped, plus a few springs for garnish
  • 8 pitted black olives, for garnish
  • Cooking Directions

    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

    Recipe Summary

    Main Ingredients: potatoes, capers, scallions, red wine vinegar

    Course: Salad, Side Dish, Starch, Vegetable

    More Info: Vegetarian

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