Old-fashioned potato salad this is not. It's cool, creamy and way more colorful than the old standby -- and it still goes great alongside burgers, brats and corn on the cob.
Cut the new potatoes and sweet potatoes into 1-inch cubes (do not peel) and put in a medium pot (see Cook's Note). Add cold water to cover and bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain the potatoes in a colander and immediately drizzle the vinegar over them; let cool.
Meanwhile, make the dressing: Combine the mayonnaise, yogurt, honey, chipotle chile, adobo sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Add the potatoes, green onions and cheese to a large serving bowl,. Pour the dressing over the potatoes and toss gently. Sprinkle with paprika and cilantro if using and serve.
Cook’s Note
Smoked mozzarella cheese could be substituted for smoked Gouda.
Yes, you can eat sweet potato skins. They are a delicious source of dietary fiber.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.