Potato Salad

Like You've Never Had

Whether you use white or sweet potatoes, this dish is a summer favorite.

Bring a heaping bowl of comfort to your warm-weather table with these terrifie potato salads. Though your family favorite may be the traditional mayonnaise-and-sweet pickle variety, try one of these recipes for a fresh twist. Both the sweet potato and bacon versions maintain Southern flavors while adding interest.

We peeled and cubed the potatoes before cooking to save time, but the recipes will work equally well if you cook the potatoes whole. Either way, you'll end up with crowd-pleasing sides to round out your meal.

SWEET POTATO SALAD

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., BAKE: 25 MIN.

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

Vegetable cooking spray

¾ teaspoon salt, divided

2 celery ribs, diced

1 jalapeño pepper, seeded and finely chopped

½ cup diced onion

1/3 cup diced green bell pepper

3 tablespoons brown sugar

2 tablespoons chopped fresh or 1 tablespoon dried parsley flakes

5 tablespoons white vinegar

1 tablespoon vegetable oil

1 teaspoon hot sauce

1 teaspoon prepared mustard

3 slices peppered or regular bacon, cooked and crumbled (optional)

Garnish: fresh flat-leaf parsley sprigs

ARRANGE potatoes in an even layer in a 15- x 10-inch jelly-roll pan. Coat with cooking spray, and sprinkle with ½ teaspoon salt.

BAKE at 400° for 25 minutes or just until tender. Let cool slightly.

STIR together remaining ¼ teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired; garnish, if desired. Serve warm or chilled. PATTY HORN

MIDWEST CITY, OKLAHOMA

BACON POTATO SALAD

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 18 MIN., CHILL: 1 HR.

Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes

½ pound bacon, cooked and crumbled

6 green onions, chopped

2 celery ribs, finely chopped

2 tablespoons diced pimiento, drained

¾ teaspoon salt

¼ teaspoon pepper

½ cup mayonnaise

½ cup sour cream

Garnishes: paprika, celery sticks

COOK potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

PLACE potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired. M. JANE WRIGHT

BIRMINGHAM, ALABAMA

Copyright Southern Progress Corporation Jul 2005
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