Three Potato Salad
Karry Hosford
- Yield: 6 servings
- Prep: 10 mins
- Cook: 20 mins
If you can find purple potatoes, give them a try for some extra color.
Ingredients
- 2 1/2cups peeled, cubed sweet potatoes
- 2 1/2cups halved fingerling potatoes
- 2 1/2cups quartered baby red potatoes
- 1cup light mayonnaise
- 1/2cup Creole mustard
- 1/2cup finely diced celery
- 1/4cup finely sliced green onions
- 1/2teaspoon 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.
Nutritional Info *per serving
- Calories 290
- Glycemic Load 0
- Fat 14g
- Saturated Fat 2g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 4g
- Cholesterol 15mg
- Sodium 740mg
- Potassium 760mg
- Carbohydrate 39g
- Fiber 5g
- Sugars 6g
- Protein 5g
- Trans Fat 0
- Vitamin A 160%
- Vitamin C 20%
- Calcium 4%
- Iron 8%
