Directions:
- Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
- In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
- In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.76 Kcal (430 kJ) | ||
| Calories from fat | 3.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 1% | |
|---|---|---|---|
| Cholesterol | 1.06mg | 0% | |
| Sodium | 387.13mg | 16% | |
| Potassium | 534.83mg | 11% | |
| Total Carbs | 22.68g | 8% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.62 Kcal (279 kJ) | ||
| Calories from fat | 2.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 1% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 0% | |
| Sodium | 250.98mg | 16% | |
| Potassium | 346.74mg | 11% | |
| Total Carbs | 14.7g | 8% | |
| Sugars | 2.64g | 16% | |
| Dietary Fiber | 2.14g | 13% | |
| Protein | 1.75g | 5% | |
| Vitamin C | 6.8mg | 18% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.8mg | 7% | |
| Calcium | 22.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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