Two-tone potato salad the quick side you need for supper
A quick and easy to make potato salad is to shorten your prep work. To do just that, I've left the skins on the potatoes. What can I say? I'm always looking for a shortcut! But this is a healthy shortcut, as half of the potato's nutrition is stored in the skin. Just be sure to give the potatoes a good wash before you dice them.
I've used two types of potatoes for this salad: sweet potatoes and yellow potatoes. I love the flavor you get by combining them. I do, however, cook them separately since they have different cooking times (sweet potatoes cook much faster than yellow potatoes). The timing I've given below is a guideline. My suggestion is to check doneness early and often; the last thing you want is a mashed potato salad!
Two-Tone Potato Salad
Serves 4 to 6
3 cups diced sweet potato, cut into 3/4-inch cubes
3 cups diced yellow potato, cut into 3/4-inch cubes
1/2 cup vegan mayonnaise
3 tablespoons apple cider vinegar
2 to 3 teaspoons Dijon mustard
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