Sweet Potato Potato Salad Recipe

Sweet potatoes: These add a natural sweetness and vibrant color to the salad.

Russet potatoes: Provide a hearty and starchy base for the salad.

Celery: Adds a refreshing crunch and subtle flavor.

Red onion: Offers a sharp, tangy taste and a bit of color.

Vegan mayonnaise: A creamy, plant-based alternative to traditional mayonnaise.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Apple cider vinegar: Provides a mild acidity that balances the flavors.

Salt: Enhances the overall taste of the salad.

Black pepper: Adds a hint of heat and depth to the dish.

Fresh parsley: Used as a garnish, it adds a pop of color and freshness.

When boiling sweet potatoes and russet potatoes, ensure they are cut into uniform pieces to guarantee even cooking. This prevents some pieces from becoming too mushy while others remain undercooked. After boiling, allow the potatoes to cool completely before mixing them with the other ingredients. This helps maintain their structure and prevents the salad from becoming too mushy.

• Sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when cooked, making it a great alternative.

• Russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and hold their shape well, similar to russet potatoes.

• Celery - Substitute with fennel: Fennel provides a similar crunch and a slightly sweet, anise-like flavor that complements the salad.

• Red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to red onions, making them a good alternative.

• Vegan mayonnaise - Substitute with mashed avocado: Mashed avocado provides a creamy texture and healthy fats, similar to vegan mayonnaise.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture to the salad.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• Black pepper - Substitute with white pepper: White pepper has a similar heat but is slightly milder and less visually noticeable in the salad.

• Fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, fresh flavor that complements the other ingredients well.

• To store your sweet potato potato salad, transfer it to an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.

• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the dressing and flavors.

• If you plan to freeze the salad, it's best to do so without the dressing. The vegan mayonnaise and mustard can separate and become watery upon thawing. Instead, freeze the potatoes, celery, and red onion mixture in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The salad base can be frozen for up to 2 months.

• When ready to serve, thaw the salad base in the refrigerator overnight. Once thawed, mix in the dressing and fresh parsley. This ensures the salad retains its creamy texture and vibrant flavors.

• For an extra burst of freshness, consider adding a squeeze of lemon juice or a sprinkle of additional fresh herbs just before serving. This can elevate the flavors and make the salad taste as if it were freshly made.

• Gently reheat the sweet potato potato salad in a skillet over medium-low heat. Stir occasionally to ensure even warming without breaking down the potatoes. This method helps maintain the texture and flavor.

• Use a microwave-safe dish to reheat the salad. Cover with a microwave-safe lid or damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through.

• Preheat your oven to 350°F (175°C). Spread the potato salad evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through.

• For a quick and easy method, use a steamer basket. Place the potato salad in the basket and steam over boiling water for about 5-7 minutes. This method helps retain the salad's moisture and texture.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato salad in an air fryer-safe dish and heat for about 5-7 minutes, shaking the basket halfway through to ensure even warming.

• Large pot: Used to boil the diced sweet potatoes and russet potatoes until they are tender.

• Knife: Essential for peeling and dicing the sweet potatoes and russet potatoes, as well as chopping the celery, red onion, and parsley.

• Cutting board: Provides a safe and stable surface for chopping and dicing the vegetables.

• Colander: Used to drain the boiled potatoes after they are cooked.

• Large mixing bowl: Used to combine the cooled potatoes, celery, and red onion.

• Small bowl: Used to whisk together the vegan mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper to make the dressing.

• Whisk: Used to mix the dressing ingredients until they are well combined.

• Measuring cups: Used to measure out the vegan mayonnaise and chopped celery.

• Measuring spoons: Used to measure out the dijon mustard, apple cider vinegar, salt, and black pepper.

• Serving spoon: Used to toss the potato mixture with the dressing and to serve the salad.

Pre-cook the potatoes: Boil the sweet potatoes and russet potatoes the night before and store them in the fridge.

Use a food processor: Chop the celery and red onion quickly using a food processor.

Ready-made dressing: Mix the vegan mayonnaise, dijon mustard, and apple cider vinegar in advance and store in a jar.

Batch cooking: Double the recipe and store extra portions for future meals.

Quick cooling: Spread the cooked potatoes on a baking sheet to cool faster.