Three Potato and Onion Salad Recipe

Three Potato and Onion Salad Recipe
Three Potato and Onion Salad Recipe photo by Taste of Home
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Three Potato and Onion Salad Recipe

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We love this creamy salad because it has sweet potatoes in it. When I bring it to parties, people are always commenting on how good it is and asking for the recipe. —Jill Fox, Wellington, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min. + chilling

Ingredients

  • 3 medium potatoes, peeled and cubed
  • 3 medium red potatoes, cubed
  • 1 large sweet potato, peeled and cubed
  • 6 green onions, chopped
  • 1 celery rib, chopped
  • 1/3 cup chopped green pepper
  • 1/4 cup seeded chopped cucumber
  • 1 cup mayonnaise
  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon pepper
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
In a large bowl, combine the potatoes, green onions, celery, green pepper and cucumber. In a small bowl, combine the mayonnaise, vinegar, salt, dill and pepper. Pour over salad and toss to coat. Cover and refrigerate for 4 hours or overnight. Sprinkle with bacon. Yield: 10 servings.
Originally published as Three Potato Salad in Taste of Home A+ Recipes from Schools Across America 2013, p100

Nutritional Facts

3/4 cup: 276 calories, 20g fat (3g saturated fat), 14mg cholesterol, 483mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 4g protein.

  • 3 medium potatoes, peeled and cubed
  • 3 medium red potatoes, cubed
  • 1 large sweet potato, peeled and cubed
  • 6 green onions, chopped
  • 1 celery rib, chopped
  • 1/3 cup chopped green pepper
  • 1/4 cup seeded chopped cucumber
  • 1 cup mayonnaise
  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon pepper
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
  2. In a large bowl, combine the potatoes, green onions, celery, green pepper and cucumber. In a small bowl, combine the mayonnaise, vinegar, salt, dill and pepper. Pour over salad and toss to coat. Cover and refrigerate for 4 hours or overnight. Sprinkle with bacon. Yield: 10 servings.
Originally published as Three Potato Salad in Taste of Home A+ Recipes from Schools Across America 2013, p100

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