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Three-Potato Salad for a Crowd

"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."
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    12 servings


  • 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


  • 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.

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