Confetti Potato Salad

Renée G.

By
@ReneeCooks

This festive, colorful, salad - made with white and sweet potatoes - tastes as good as it looks. The mild, simple, dressing enhances the salad, especially if you can refrigerate it overnight, but a couple of hours will still be good.


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Serves:

A Crowd

Method:

Stove Top

Ingredients

3 ½ pounds white potatoes
3 ½ pounds sweet potatoes
1 bunch green onion, sliced (both white and green parts)
7 hard-boiled eggs, chopped
½ cup purple onion, chopped
½ cup celery, chopped
½ cup pickles, chopped
4 ounce jar pimentos, diced
1 cup mayonnaise
¼ cup mustard
2 teaspoons salt
¼ teaspoon pepper

Directions Step-By-Step

1
Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
2
Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
3
Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
4
Add sliced green onions chopped purple onions, celery, pickles and pimentos.
Toss gently.
5
In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
6
Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
7
Ready to serve – give it another gentle stir and watch the bowl empty as if by magic.
8
If you are lucky enough to have leftovers – Cover and keep refrigerated until time for Act II.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: Southern