Recipe by Peter Fitzpatrick
"I created this recipe myself from trial and error and everyone loves it. I found that the sweet potato gives the salad a nice flavor! I hope you enjoy it!"
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red potatoes, diced
sweet potatoes, diced
red onion, diced
spicy brown mustard
roasted garlic-flavored olive oil
crumbled cooked bacon
ground white pepper
This recipe did not disappoint but I did make a few changes. I omitted the sweet potatoes and doubled the red potatoes. I added 1/4 cup of sour cream, about 1/2 cup of chopped celery, more salt and pepper that the recipe called for, and 12 slices of crumbled bacon instead of 4 like the recipe called for. It was awesome!!!
This was a nice change from the usual potato salads. I did not cube the potatoes before boiling b/c I have better luck when I keep them whole. I also peeled the sweet potato, which it doesn't say to in the recipe, but I thought they should be. The flavor was really nice...the slight sweetness from the sweet potatoes w/ the tang from the horseradish and spicy mustard, and, of course, the bacon! I did measure the horseradish and spicy mustard, but eyeballed everything else. I would make this again! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Red and Sweet Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 147
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