This colourful, creamy potato salad is one of my most beloved, most requested recipes. It
pleases both modern and traditional palates. What’s not to love about spud salad packed with regular and sweet potatoes, and spiked with smoked paprika and tidbits for bacon lovers?
2/3 cup (160 mL) mayonnaise (5-3/8 oz/150 g)
1/3 cup (80 mL) sour cream (3 oz/90 g)
1 tsp (5 mL) each: dijon mustard, honey mustard
1 tsp (5 mL) kosher salt
Freshly ground black pepper to taste
3 medium red potatoes (1 lb/500 g), scrubbed, cubed (3/4 inch/2 cm)
3 medium yellow-flesh potatoes (1 lb/500 g), scrubbed, cubed (3/4 inch/2 cm)
2 small sweet potatoes (1 lb/500 g), peeled, cubed (3/4 inch/2 cm)
1 cup (250 mL) frozen or fresh peas
1/2 cup (125 mL) diced red onion
Kosher salt + freshly ground black pepper to taste
1/4 cup (60 mL) chopped parsley
6 slices bacon, cooked crisp, crumbled or chopped
Smoked paprika to taste
Dressing: In medium measuring cup, stir together ingredients. Cover and refrigerate.
Salad: In large pan of boiling, salted water, cook red and yellow potatoes on medium heat 7 minutes, or until just tender. Drain, reserving pan. Cool to lukewarm.
In large pan of boiling, salted water, cook sweet potatoes on medium heat 5 minutes, or until just tender. Drain. Cool to lukewarm.
In medium measuring cup, cover peas with water. Microwave 2 minutes, or until hot and tender but not mushy. Drain. Cool to lukewarm.
In large storage tub, toss potatoes, sweet potatoes, peas and onion with dressing. Add salt and pepper. Cover and refrigerate 2 hours, or until cold.
Before serving, stir in parsley and all but 2 tbsp (30 mL) bacon. Adjust salt. Scrape into serving bowl. Sprinkle with reserved bacon and smoked paprika.
Makes 10 cups (2.5 L).
- Full-fat mayo and 14% sour cream are the tastiest choices for potato salad, but calorie counters can substitute light mayonnaise and sour cream.
Oh No: Do not overcook the potatoes. They should hold their shape.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL