Ingredients
- 3 pounds red potatoes
- 2 ½ pounds sweet potatoes
- ¼ cup white wine vinegar
- 1 clove garlic, minced
- ½ cup chopped red onion
- 1 pinch ground black pepper
- ½ cup chopped parsley
Why This Recipe Is So Easy To Love
This salad is a colorful mix of flavors and textures that feels fresh and satisfying. The combination of red and sweet potatoes offers a nice balance of sweetness and earthiness, making it both nutritious and delicious. It’s perfect for a light meal or a hearty side dish.
Cooking Tips
- Boil potatoes until just tender to avoid mushy pieces in the salad.
- Let the potatoes cool completely before mixing to keep the salad fresh.
- Add herbs like parsley or dill for extra brightness and flavor.
- Let the potatoes cool completely before mixing to keep the salad fresh.
- Add herbs like parsley or dill for extra brightness and flavor.
Step 1
Bring a large pot of salted water to a boil. Toss in the potatoes and cook them until they’re tender but still hold their shape, about 15 minutes. Once they’re done, drain and let them cool before slicing.
Step 2
In a big bowl, mix together the vinegar, olive oil, garlic, dill pickle relish, and chopped onion. Add the sliced potatoes and give everything a good stir so the flavors soak in.
Step 3
Whisk the mayonnaise, pepper, sour cream, and parsley until smooth. Pour this creamy dressing over the potatoes and gently fold it in.
Step 4
Cover the salad and pop it in the fridge for at least 8 hours to let all the flavors meld together beautifully. It’s worth the wait!
What To Serve With This Dish
Serve this salad chilled or at room temperature alongside grilled chicken or fish. It also pairs well with a crisp green salad or crusty bread for a complete meal. A drizzle of olive oil or a sprinkle of feta cheese can enhance the taste even more.
Food Storage Tips
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again, as some dressing may settle at the bottom. Avoid freezing, as the texture of the potatoes will change.
