Tricolor Potato Salad (Sandra Lee) |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1/2 pound yukon gold potatoes, washed and cut into 1 by 1-inch pieces |
1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces |
1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces |
3 scallions, sliced |
1 tablespoon salt |
1/2 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons brown mustard |
1 tablespoon cider vinegar |
1/2 teaspoon grill seasoning |
Directions:
1. Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
2. Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
3. In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.
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