This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Three Potato Salad
Three Potato Salad
Prep Time
20 min
Cook Time
20 min
Yield
15 servings
Ingredients
- 3 medium russet potatoes, peeled and cubed
- 3 medium unpeeled red potatoes, cubed
- 1 large sweet potato, peeled and cubed
- 1 medium onion, chopped
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 3/4 teaspoon dill weed
- 1/2 teaspoon pepper
Directions
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
- Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts
3/4 cup: 171 calories, 12g fat (2g saturated fat), 5mg cholesterol, 241mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 1g protein.
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