Winter Potato Salad Recipe

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.