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Side Dish
Three Potato Salad

This recipe was inspired by
Catherine Inscore, of West Jordan, UT (USA).

Yield: eight portions


6 each white potatoes, cubed
6 each red potatoes, cubed
1 each sweet potato, cubed
2 each cinnamon sticks
1 each red bell pepper, diced
6 each hard boiled eggs, cooled and diced
1 c. celery, diced
1/2 c. green onions, diced
3 Tbsp. chunky dill relish
1 1/2 c. mayonnaise, light
2 Tbsp. honey mustard
to taste salt and pepper

In one pan, add white and red potatoes and cook until tender.

In a separate saucepan, cook cubed sweet potatoes with the cinnamon sticks until tender. Do not overcook. Check by placing a fork into a potato. If it can be broken easily, it is done to perfection. After potatoes are cooked, drain and cool. Set aside and remove cinnamon sticks as well.

When potatoes are cooled, add in a big bowl, with all of the other ingredients and mix well.

For garnish, top with additional green onions. Chill and serve.