Two-Tone Potato Salad

Submitted by Sydney Mike

"From the More Vitality Cooking, 1997, this is a surprisingly different potato salad recipe! NOTE: The original recipe calls for peeling the potatoes, but since I like the skins, they're left on!"

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 10 cups
• Serves: 6-8

ingredients

• 2 lbs yams
• 2 lbs potatoes, thin-skinned
• 2 -3 oranges
• 1⁄4 cup olive oil
• 2 tablespoons lemon juice, fresh
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• 2 garlic cloves, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• chives
• coriander (optional) or parsley (optional)

directions

1. Steam or boil potatoes as you normally would, whole or cut in half, until just tender when pierced with a skewer, perhaps about 20 minutes. Remember that the yams, particularly, will continue to cook after being removed from heat, so remove them while they are still fairly firm.
2. Meanwhile, finely mince zest of 1 orange.
3. Squeeze 1 cup of juice from the oranges & pour it into a large bowl.
4. Whisk in the zest, oil, lemon juice, mustard, sugar, garlic, salt & pepper.
5. Cut warm potatoes into 1 1/2" pieces, adding warm pieces to dressing as they are cut.
6. Stir gently.
7. Although best served at room temperature, the salad should be refrigerated, covered, at least 3 hours. Can be made the night before serving.
8. Sprinkle snipped chives or chopped coriander or parsley overe salad just before serving.
9. Cover & refrigerate leftovers up to 3 days.

Reviews

[Margie99]

I liked this much better than I thought I would. I am not a big fan of potato salad but this is nothing like a regular potato salad so i guess that explains it. Very yummy and I loved the sweet potatoes. Yum.

 

[Kitzy]

Very tasty, and very different! I found it a little too sweet so next time I wouldn't add the sugar. Thanks!

 

[bluemoon downunder]

As Sydney Mike promised, this is indeed a deliciously different potato salad. Loved the fact that the potatoes didn't need to be peeled, loved the citrusy flavour and loved the fact that because there was no mayonnaise or cream, this is a wonderfully low-fat potato salad. The mustard (I halved the amount: personal taste preference) sugar, garlic, chives and parsley came together to create a fabulous blend of flavours. We thoroughly enjoyed this salad over several days and were sorry when we ate the last of it. That means, of course, that I will be making it again! Like a lot of recipes, it seemed to taste better each time we ate it. I also shared the recipe with several work mates who sampled some when I took an ample serve to work for my lunch. Thank you, Sydney, for sharing this super recipe. Made for PRMR.