Winter Potato Salad

Ingredients

• 6 medium red or white, skinned potatoes, halved (about 1 pound)
• 2 medium sweet potatoes, cut into thirds
• 1 small red pepper, cut into thin strips, then strips cut in half again
• 1 small red onion, peeled, quartered and cut into thin slices
• 1/4 cup fresh parsley, minced
• Vinaigrette:
• 1 tablespoon apple cider vinegar
• 1 tablespoon apple juice
• 1 tablespoon canola oil
• 2 tablespoons brown sugar
• 1 tablespoon dijon mustard
• 1 teaspoon soy sauce
• Salt to taste

Directions

In a large, covered kettle place a vegetable steamer and 1-inch of water. Put in the red potatoes, cover and simmer for 10 minutes. Meanwhile, whisk the dressing. Add the sweet potatoes and simmer for at least 20 more minutes. Stick a fork in the potatoes. Both kinds of potatoes should be tender, but not mushy. Using tongs or slotted spoon, remove any potatoes that are done. When all are done, place them in a bowl and let them cool at room temperature or in the refrigerator. When they have cooled, peel the skin off the sweet potatoes and cut off the ends. Cut all the potato pieces in half and then into =-inch slices. Put in a bowl with the red pepper, onion and parsley. Pour the dressing over the potatoes and toss gently so the sweet potatoes don't disintegrate. This salad will keep for 2 days in the refrigerator. Briefly toss again before serving.

Submitted 6/13/05.
Source: www.co.marathon.wi.us
Submitted By: Teresa Johnson
techgoddess@att.net
Winter Potato Salad