^[1]This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It’s so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. Adapted from Vegan Express ^[2].

Serves: 6 or more

• 1 large sweet potato
• 4 medium white or golden potatoes,
  preferably Yukon Gold or red-skinned
• 1/2 cup vinaigrette (homemade ^[3]or store-bought)
• Salt and freshly ground pepper to taste
• 4 ounces (or as desired) mixed baby greens
• 1 cup (1/2 pint) cherry or grape tomatoes, halved
• 1 medium avocado, peeled and diced
• Toasted pumpkin or sunflower seeds for topping

Microwave the sweet potato and white potatoes separately until done but still nice and firm. Plunge into a bowl of cold water when done.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

• See more of VegKitchen’s recipes for potato salads. ^[4]
• Here are more recipes for colorful green salads. ^[5]
• Return to Jewish New Year (Rosh Hashanah) ^{[6]  [6]}recipes and menus.