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

If you can find purple potatoes, give them a try for some extra color.


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
1/2 cup Creole mustard
1/2 cup finely diced celery
1/4 cup finely sliced green onions
1/2 teaspoon salt
Freshly ground black pepper
Chopped chives (optional)


  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, salt and pepper. Add potatoes; toss gently.
  3. Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.

Recipe by Chef Doug Hosford.



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