Autumn Potato Salad

What you Need :


  • 4 red potatoes potatoes, skin on cut into 1/2” cubes
  • 1 large sweet potato,  peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

Put red potatoes in a small saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Drain potatoes and chill. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream. Season with salt and pepper.Carefully toss potatoes with dressing and fold in arugula, onion and celery. Perfect side to an apple pork tenderloin or other  Fall meal.

Recipe adapted from Melissa Peterson

This entry was posted in . Bookmark the permalink.