This colourful, creamy salad will please both modern and traditional palates. It's packed with regular and sweet potatoes, then spiked with smoked paprika and bits for bacon lovers.
2/3 cup (160 mL) mayonnaise
1/3 cup (80 mL) sour cream
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 to 1-1/4 lb/500 to 625 g), scrubbed, cut in 3/4-inch (2 cm) cubes
3 medium yellow-flesh potatoes (1 to 1-1/4 lb/500 to 625 g), scrubbed, cut in 3/4-inch (2 cm) cubes
2 medium sweet potatoes (1 lb/500 g), peeled, cut in 3/4-inch (2 cm) cubes
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. 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. Zap in microwave 2 minutes, or until hot and cooked. 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.
- Do not overcook the potatoes. They should hold their shape.
Credit: Susan Sampson
Tested in Imperial