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Potato salad – with white or sweet potatoes

I’ve had potato salads I enjoyed, but I’ve never been all that wild about them. For some odd reason (perhaps novelty), I am loving this new potato salad recipe and I want to make it all the time.

First iteration – white potatoes
I had these potatoes from the farmers’ market – thicker skinned, like baking potatoes, but only about the size of fist. While I was roasting several other things, I popped a couple in to try – and then filled up on the other food and just put the baked potatoes into the fridge.

The next day, the skin was coming away from the flesh, so I peeled them. And then I broke them (for greater surface area) into smaller chunks. I added a small about of brown mustard (maybe 1/4 tsp) and just enough herbed mayonnaise to hold the salad together (herbed mayonnaise is storebought mayonnaise this minced herbs from my garden: rosemary, thyme, savory, chives, and parsley)… and then I looked in my spice cabinet and decided to try Penzey’s Vindaloo spice mix. This mix, despite the name, itsn’t all that hot – it includes: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves.

I loved it and served it over the last of the roquette in the fridge (dressed with a mixture made from heating 1tsp a very sticky sweet lemon curd until liquid and then mixing it with 1 tsp white balsamic vinegar, 2 tsps cider vinegar, and 1 tsp soy sauce). \o/!

Second iterations – sweet potatoes

So there I was roasting things for soup (have I mentioned that the weather changed? YAY!) and I threw in a sweet potato… and then I decided to throw in a few more because the oven was already on and I could try this potato salad recipe again.

So I peeled them… and I waffled over whether or not to include the mustard again because it did have a bit of a kick and the Vindaloo seasoning includes mustard, but I decided that I had liked the mustary/vineragy kick. And I, again, added the 1/4 tsp of brown mustard. This time, I used plain mayonnaise, instead of the one with the herbs. And I was a little bit more generous with the seasoning (not measured, just sprinkled) because I knew I’d like it. And I let it sit overnight because I was making soup and eating other things.

This time, I served it (microwaved briefly, to take the refrigerator chill off) over pea shoots from the Weavers Way stand at the Headhouse Square farmers’ market (using up some of the leftovers of the same dressing I used on the arugula).

I have no idea what variety they are, but the sweet potatoes at my local produce truck recently are this soft, not too fibrous, bright orange things of beauty. I went back and bought another bag of 6 (for $1!) because they were so gorgeous.

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