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Three-Potato Salad Recipe

"This picnic-perfect salad is among the most popular in our deli," Pamela Hershey notes from her family's farm market in Parkesburg, Pennsylvania. "Sweet potato and dill make a great combination."

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Three-Potato Salad Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

20 10 30

Ingredients

3 medium potatoes, peeled
3 medium red potatoes, peeled
1 large sweet potato, peeled and halved
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper
1 medium sweet onion, chopped

Directions

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until potatoes are just tender.
Meanwhile, in a small bowl, whisk the mayonnaise, sugar, vinegar, salt, dill and pepper. Drain the potatoes; cube and place in a large serving bowl. Cool slightly. Add onion and dressing; stir gently to coat. Cover and refrigerate for 2 hours or overnight. Yield: 12 servings.

Originally published as Three-Potato Salad in Country Woman October/November 2007, p15