Two Tone Potato Salad Recipes

TWO-TONE POTATO SALAD

Steps:

• Peel the potatoes and cut into 3/4-inch dice. Place the baking potatoes in a large saucepan with 2 quarts cold, 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, 10 to 12 minutes in all. Drain the potatoes in a colander.
• Meanwhile, prepare the dressing. In a large salad bowl combine the mayonnaise and mustard and whisk until smooth. Whisk in the oil, vinegar, capers, green olives, and pepper. Stir in the drained potatoes while still hot and let cool.
• Stir in the celery, eggs, scallions, onion, and parsley. Correct the seasoning, adding salt or vinegar: the salad should be highly seasoned. Clean the edges of the bowl with a rubber spatula or a paper towel. Decorate the top of the salad with a black olive and parsley sprigs and serve at once.

TWO-TONE POTATO WEDGES

Steps:

• Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.

POTATO SALAD FOR TWO

Steps:

• Peel potatoes and cut into one-half inch cubes. Place into a six-quart pot with cold water to cover. Boil gently 8 to 10 minutes until fork tender. Do not over-cook. Drain then place in a bowl in the refrigerator to cool. Place eggs (still in shells) in pot with cold water to cover the eggs. Gently boil eggs to hard boiled stage, about eight minutes. Drain hot water and place the eggs in cold water for five minutes. Place eggs in refrigerator to cool while potatoes are cooling. When potatoes are cool, peel the eggs and chop into one-quarter inch cubes and place into bowl with potatoes. Chop the onion and pickles into one-quarter inch pieces and add to the potato/egg mixture. Mix mayonnaise, mustard, and horseradish together and add to potato/egg mixture. Sprinkle with pepper and salt to taste and mix everything all together. Sprinkle paprika on top. Cover bowl and refrigerate for at least two hours so the flavors will blend.

TWO-TONE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

TWO-POTATO SALAD

Steps:

• Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.
• Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
• Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.