This tasty side dish was originally made by my mother in response to my intense dislike of mayonnaise as a child. It is lighter and healthier than regular potato salad, and it is a great addition to any summer dinner table!
8 medium-sized red potatoes
4 large sweet potatoes
2 red bell peppers
2 celery stalks
2 hard-boiled eggs
⅓ cup balsamic vinegar
½ cup olive oil
2 pinch paprika
Cook red potatoes and sweet potatoes. Peel sweet potatoes. Cut into bite-sized pieces.
Chop one and a half red peppers (reserve final half for garnish), celery stalks and scallions. Slice eggs (reserve some slices for garnish) and chop into smaller pieces if desired.
Mix olive oil and vinegar well to make a vinaigrette dressing.
Toss all ingredients together with dressing.
Garnish: Arrange slices of egg and red pepper on top of the mixed salad in a decorative pattern. Sprinkle with paprika.