Congratulations to Heather Smith for Winning the 2009 Cookoff

Two Tone Potato Salad

This is a tangy and delicious potato salad, great for picnics and barbecues. The bright flavor is a surprise and a pleasant change from mayonnaise-based potato salad.

COOK TIME 20 min
PREP TIME 10 min


1/4 cup FRENCH'S® Honey Dijon Mustard

2 tbsp Apple Cider Vinegar

1/3 cup Olive Oil

1 lb Red Potato

1 lb Sweet Potato

1/2 cup Celery, chopped

1/2 cup Red Bell Pepper, chopped


Place French's honey-dijon mustard, vinegar, salt & pepper in a large serving bowl. Whisk in olive oil; set aside. Peel and cut the red and sweet potatoes into 1-inch dice; place potatoes in a large saucepan and add cold water to cover. Cook over medium high heat until barely fork tender. Meanwhile chop celery and red pepper. Drain the potatoes and add to the dressing while hot. Add celery and red pepper and stir to combine. Serve warm or cold.
By adding hot potatoes to the dressing, they absorb the flavor of the dressing. Feel free to substitute or add vegetables like chopped zucchini, mild onion, cauliflower florets or carrots.

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