Sweet potatoes add an interesting twist to this classic potato salad. If you can find purple potatoes, give them a try for some extra color. This comes from Relish Mag. Prep time includes chilling before serving.

Ingredients

6 serv.

peeled cubed sweet potatoes2 1⁄2 cups
halved fingerling potatoes2 1⁄2 cups
quartered baby red potatoes2 1⁄2 cups
light mayonnaise↗1 cup
creole mustard↗1⁄4 - 1⁄2 cup
to taste
finely diced celery1 cup
finely sliced green onion1⁄4 cup
garlic salt1 teaspoon
lemon pepper1 -2 teaspoon
salt↗
to taste
pepper↗
to taste
chopped chives
optional

Step-by-step instructions

1
Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
2
In a large bowl, combine mayonnaise, mustard, celery, green onions, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
3
Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.

Source: food.com

Original recipe ↗

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