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Side Dish
Three Potato Salad |
This recipe was inspired by
Catherine Inscore, of West Jordan, UT (USA).
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Yield: eight portions
Ingredients:
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6 each |
white potatoes, cubed |
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6 each |
red potatoes, cubed |
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1 each |
sweet potato, cubed |
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2 each |
cinnamon sticks |
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1 each |
red bell pepper, diced |
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6 each |
hard boiled eggs, cooled and diced |
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1 c. |
celery, diced |
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1/2 c. |
green onions, diced |
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3 Tbsp. |
chunky dill relish |
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1 1/2 c. |
mayonnaise, light |
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2 Tbsp. |
honey mustard |
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to taste |
salt and pepper |
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Procedure:
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.
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