Sweet and Yukon Gold Potato Salad

I love this potato salad. The combination of sweet potatoes and Yukon Gold potatoes gives it a sweet and buttery flavor, and the creamy texture is really brightened up by all the fresh herbs. While I tend to gravitate toward vinegar-based potato salads, like German potato salad, this recipe is really based on the classic potato salads that you’ll find at any Southern barbecue or picnic. I prefer to serve this in a bowl that is nestled inside of another larger bowl filled with ice — you can’t be too careful about serving anything that is cream- or mayonnaise-based, especially if it’s going to be sitting out in the hot sun — you don’t want any of your guests to come down with food poisoning!

Serves 6

1 pound Yukon Gold potatoes, peeled and cut in 3/4-inch cubes

1 pound red sweet potatoes, peeled and cut in 3/4-inch cubes

Kosher salt and freshly ground black pepper

4 large eggs

1/2 cup reduced-fat mayonnaise

1/2 cup sour cream

1/2 cup sweet relish

1 tablespoon Dijon mustard

1/2 teaspoon cayenne pepper

2 celery ribs with leaves, minced (3/4 cup)

3 scallions, finely chopped

1/4 cup chopped mixed fresh herbs, preferably a combination of parsley, thyme, tarragon, and basil

1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Generously salt the water and bring to a boil over high heat. Reduce heat to simmer until just tender, about 15 minutes. Drain well, then spread in a single layer on a half-sheet pan to cool.

2. Meanwhile, put the eggs in a small saucepan and add enough cold water to cover the eggs by 1 inch. Bring the water to a boil. Cover the saucepan and remove from the heat. Let stand, covered, for 10 minutes. Don’t overcook! Peel, then coarsely chop the eggs.

3. In a large bowl, stir the mayonnaise, sour cream, relish, mustard, cayenne, and salt & pepper to taste until well mixed. Add the celery, scallions, herbs, potatoes, and eggs and gently toss to combine. Season to taste with salt and pepper. Serve room temperature or chilled.

Check out my Potato Fiesta!