Name: Sweet and Red Potato Salad
Total time: 50 min
Ingredients: 1/4 cup cider vinegar; 3 tablespoons whole grain mustard; 2 tablespoons honey; 1 tablespoon hot sauce; 1/2 cup olive oil; 2 pounds sweet potatoes , peeled and cut into 3/4-inch chunks; 1 pound red potatoes , scrubbed and cut into 3/4-inch chunks; 3 apples , peeled, corred, and cut into 3/4-inch chunks (see note); 2 cups arugula , chopped rough; 4 scallions , sliced thin

Why This Recipe Works

This Sweet and Red Potato Salad recipe adds sweet potatoes, arugula, and apples to classic potato salad. We used red-skinned potatoes here, as they hold their shape better than other types. To prevent the apples from browning after being cut into chunks, we rubbed them with a little lemon juice. A bit of hot sauce gave a kick to the dressing of this Sweet and Red Potato Salad recipe, while cider vinegar adds a fruity flavor.

Before You Begin

While any variety of apple will work here, we prefer the tartness and crunch of Granny Smiths in this recipe. If using baby arugula, you do not need to chop it.

Instructions

For the dressing: Combine vinegar, mustard, honey, and hot sauce in medium bowl. Gradually whisk in oil.

For the salad: Bring sweet potatoes, red potatoes, 2 tablespoons salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 8 minutes. Drain potatoes and cool to room temperature. Combine cooled potatoes, apples, arugula, and scallions in large bowl. Drizzle dressing over salad and toss until well coated. Season with salt and pepper. Serve.