Sweet & Salty Potato Salad
This modern version of potato salad provides a low-fat alternative to the classic side dish
Loading ...April 8th, 2012
Recipe by Alicia Kwiatkowski
Servings
2Prep Time
10 minutesCook Time
10 minutesIngredients
- 1 large sweet potato
- 2 medium white potatoes
- 2 celery stalks, finely chopped
- ¼ cup diced onion
- ¼ cup cheddar cheese, cubed
- ½ cup Hellman's mayonnaise
- 1 teaspoon dried mustard
- 1 pinch garlic powder
- 6 gherkin pickles, finely chopped
- 1 pinch salt and pepper to taste
- 2 hard boiled eggs, diced
Directions
Peel and dice both types of potatoes. Place in pot, cover with water and bring to a boil. Cook for only 3 to 4 minutes, until tender but not mushy. Drain and rinse under cold water for 2 to 3 minutes.
Add celery, onion, cheese, pickles and eggs to the potatoes. In a separate bowl, mix the mayo, mustard, garlic powder, salt and pepper together and pour over the potato mixture. Toss to combine.
Refrigerate at least 6 hours before serving.
Photography by Alicia Kwiatkowski
