confetti potato salad
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.
prep time
cook time
method
Stove Top
yield
A Crowd
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
How To Make confetti potato salad
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Step 1Wash 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.
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Step 2Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
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Step 3Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
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Step 4Add sliced green onions chopped purple onions, celery, pickles and pimentos. Toss gently.
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Step 5In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
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Step 6Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
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Step 7Ready to serve – give it another gentle stir and watch the bowl empty as if by magic.
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Step 8If you are lucky enough to have leftovers – Cover and keep refrigerated until time for Act II.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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