Sarah Fit, Summer Two Potato Salad Recipe

Summer Two Potato Salad Recipe

Going to a BBQ on Memorial Day and need a recipe that you want to enjoy without looking like the “diet girl”? This dish is cheap to make, serves over 12+ people, and tastes like an all-American classic dish with a slight twist. Play with the ingredients!

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Ingredients:

3 lbs of Red Potatoes

2 Sweet Potatoes

2 Stalks of Celery

1 Small Vidalia Onion (chopped finely)

2 Chives

1/3 cup Fresh Chopped Herbs like Parsley

1/3 cup Mayonnaise (Use Vegannaise if you wish, or even Light Mayo)

1/3 cup Sour Cream (again, use low fat sour cream or greek yogurt, whatever is on sale or in your kitchen)

1 tbsp Dijon Mustard

1 tsp paprika

1/8 tsp Cayenne

Salt and Pepper to taste

Directions:

Wash and scrub potatoes. Peel red potatoes if you like. Place into a pot, fill with water (add salt), cover and bring to a boil. Once boiling, reduce heat and simmer for 8-10 minutes or until the potatoes are to a consistency of your liking (I like them well done).

Drain water, chop red potatoes into 1 inch cubes. Chop sweet potatoes intro smaller cubes, think 1/4-1/2 inch. While water is coming to a boil, finely chop onion, celery, and chives.

Add in remainder of ingredients. Refrigerate for 2 hours before serving (or longer, you can make this a day ahead.) Add more or less paprika, and cayenne, depending on your preferences!

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