Scarlet Tuber Salad
What You Need:
4 medium potatoes, red or Yukon gold (about 3 cups)
1 large sweet potato (about 2 cups), peeled
¼ to ⅓ cup mayonnaise
1 tsp yellow Dijon or spicy whole grain mustard
1½ Tbsp apple cider vinegar
1 Tbsp honey
1 tsp of dill, fresh or dried
2 pickles, dill or sweet, chopped
2-4 Tbsp pickle juice
¼ tsp smoked paprika (or sweet)
Salt and pepper to taste
What You Do:
Boil potatoes whole until they’re slightly firm.
Cool and slice potatoes.
Whisk all dressing ingredients together and pour over potatoes.
Toss gently with a spatula to coat, and adjust seasonings if needed.
Refrigerate and let flavors meld.
Before serving, sprinkle more dill, paprika or parsley over the top to give it a colorful and appetizing look.
Add onion, chopped celery, hard boiled eggs, bell pepper or bacon. Try with our Zucchini Pickles recipe. Peas, grated carrot, and scallions are also good. Tastes better second day.
Waxy, not dry potatoes work best.