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.


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)


  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.

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%