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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
2 1/2 cups peeled cubed sweet potatoes |
2 1/2 cups halved fingerling potatoes |
2 1/2 cups quartered baby red potatoes |
1 cup light mayonnaise |
1/4-1/2 cup creole mustard, to taste |
1 cup finely diced celery |
1/4 cup finely sliced green onion |
1 teaspoon garlic salt |
1 -2 teaspoon lemon pepper |
salt, to taste |
pepper, to taste |
chopped chives (optional) |
Directions:
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.
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