What is more traditional and American than potato salad? Fourth of July wouldn’t be complete without a bbq and potato salad as a side dish, would you agree? I am excited to share three potato salad recipes our family loves and have become our families favorites. Don’t be afraid of the twists on an old favorite. The sweet potatoes make for a savory-sweet salad you will love. And the blue cheese crumbles are creamy and add a tangy texture to the salad that is fantastic. Hope you are having a wonderful weekend and have some fun plans upcoming 😉




Sweet Potato Potato Salad
  1. 5 russet potatoes
  2. 2 sweet potatoes
  3. 1/4 cup green onions, sliced
  4. 1/4 cup fresh parsley, chopped
  5. 1 tsp. black pepper
  6. 1 tsp. salt, or to taste
  7. 3/4-1 cup mayonnaise (can use lowfat)
  8. 1-2 Tbs. vinegar
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  1. In a large pot, place the potatoes and sweet potatoes. Cover the potatoes with hot water until they are all completely submerged. Place them on the stove and turn the heat to high heat. Bring the water to a boil and then put a lid on the pot. Turn the heat to medium-low heat and let them simmer until the potatoes and sweet potatoes are fork tender. When they are tender, pour the water from the pot and let them cool until you can peel them. When they are ready, peel the peelings off of the potatoes and sweet potatoes with a sharp knife. Cut the peeled potatoes into small cubes and place in a salad bowl. Add the remaining ingredients to the potatoes and mix until combined. Add more mayonnaise to the salad if needed for the right consistency. Garnish with fresh parsley on top of the salad. Serve slightly warm or cold.
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