Two-tone potato salad the quick side you need for supper
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
2 green onions, thinly sliced
1 cup finely diced celery
1/4 cup chopped fresh dill
1. Set a steamer basket in a large pot and add enough water to come just below the basket; cover and bring to a boil.
2. Place sweet potatoes in the steamer basket; cover pot. Steam potatoes until tender, 5 to 7 minutes. Carefully remove sweet potatoes from the basket and spread them out on a baking sheet to cool. Repeat the process with yellow potatoes, steaming them until tender, about 10 to 12 minutes.
3. In a large bowl, whisk together mayonnaise, cider vinegar, Dijon mustard, salt, pepper and sugar. Add cooled potatoes, green onions, celery and dill. Gently toss to combine. Season to taste.
Tasty tips
--If you don't have a steamer basket, you can cook the potatoes in salted boiling water. Once cooked, allow them to steam dry; spread out on a baking sheet so the potatoes aren't watery
--Red onion can be substituted for green onion.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
