Three-Potato Salad

READY IN: 27mins
Recipe by Sydney Mike

This recipe comes from the June 2009 Best Recipes cookbook(let), Summer Salads & Sandwiches.

Top Review by duonyte

Simple is sometimes just the best. This is really a pretty simple recipe, but the twist of using sweet potatoes really makes it special. I peeled my potatoes, as I have learned I only really like the skins of new potatoes . I would add just a bit more green onion next time. I don't know that you'd really get 12 servings out of this, myself. Oh, also, I would salt the cooking water - I think that really adds to the flavor.

Ingredients Nutrition


  1. In a 4-quart saucepot, combine potatoes with enough water to cover, then bring to a boil over high heat, before reducing heat to low & simmering for 14 minutes or until potatoes are tender.
  2. Drain & cool potatoes slightly.
  3. In a large bowl, whisk together mayonnaise & mustard, then add potatoes & onions & toss gently.
  4. Season to taste with salt & black pepper before chilling in the refrigerator.
  5. Serve either chilled or at room temperature, & when ready to serve, sprinkle with bacon.

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