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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 12 |
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This recipe comes from the June 2009 Best Recipes cookbook(let), Summer Salads & Sandwiches. Ingredients:
1 lb potato, unpeeled, chopped into 1-inch pieces |
1 lb red potatoes, unpeeled, chopped into 1-inch pieces |
1 lb sweet potato, unpeeled, chopped into 1-inch pieces |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1/4 cup green onion, sliced |
1 dash salt, to taste |
1 dash ground black pepper, to taste |
4 slices bacon, crisp-cooked, crumbled (optional) |
Directions:
1. In a 4-quart saucepot, combine potatoes with enough water to cover, then bring to a boil over high heat, before reducing heat to low & simmering for 14 minutes or until potatoes are tender.
2. Drain & cool potatoes slightly.
3. In a large bowl, whisk together mayonnaise & mustard, then add potatoes & onions & toss gently.
4. Season to taste with salt & black pepper before chilling in the refrigerator.
5. Serve either chilled or at room temperature, & when ready to serve, sprinkle with bacon.
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