Two-tone potato salad from the USA

Ingredients for 4 servings:

• 600 g potatoes
• 600 g sweet potatoes
• 80 g mayonnaise
• Salt
• 2 tbsp Dijon mustard
• 2 tbsp wine vinegar
• 1 tbsp olive oil
• 2 tbsp green olives, chopped
• pepper, black
• 2 stalk(s) Celery
• 2 eggs, hard-boiled, chopped
• 3 spring onions, finely chopped
• 1 onion(s), finely chopped
• 15 g parsley, chopped
• 8 black olives, pitted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Peel the potatoes, cut them into 1.5 cm cubes, and boil them in 2 liters of salted water. Add the peeled and diced sweet potatoes after 6 minutes and cook for another 6 minutes. Meanwhile, prepare the salad dressing. Mix the mayonnaise and mustard. Add the olive oil and vinegar, as well as the green olives, and season with pepper. Drain the potatoes and toss them with the salad dressing while they are still hot. Once the potatoes have cooled, gently stir in the celery, eggs, spring onions, onions, and parsley. Garnish the salad with the black olives.