You are here: Home » Recipes » Three Potato Salad Three Potato Salad Kitchen Tested Yield 6 servings Prep 10 mins Cook 20 mins Sweet potatoes and fingerlings join baby reds in this colorful salad. Karry Hosford PrintEmail If you can find purple potatoes, give them a try for some extra color. Ingredients 2 1/2 cups peeled, cubed sweet potatoes2 1/2 cups halved fingerling potatoes2 1/2 cups quartered baby red potatoes1 cup light mayonnaise1/2 cup Creole mustard1/2 cup finely diced celery1/4 cup finely sliced green onions1/2 teaspoon salt Freshly ground black pepper Chopped chives (optional) Instructions 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. In a large bowl, combine mayonnaise, mustard, celery, green onions, salt and pepper. Add potatoes; toss gently. Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving. Recipe by Chef Doug Hosford.