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Potato Salad, Three Kinds (P)
Source: A friend
Serves: About 15

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 (light can be used)
2 tablespoons sugar (or substitute)
1 tablespoons white vinegar
1 tsp. salt
3/4 tsp. dill weed
1/2 tsp. pepper

Place all the potatoes in a large pot and cover with water. Cover pot and bring to a boil. Reduce heat; cook 20 to 30 minutes or until tender. Drain and cool.

Place potatoes in large bowl; add onion. In small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. For best results cover and keep in fridge overnight for flavors to blend.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A