Total Time
40mins
Prep 10 mins
Cook 30 mins

From Taste of Home magazine.

Ingredients Nutrition

Directions

  1. Place all the potatoes in a large pot and cover with water.
  2. Cover and bring to a boil.
  3. Reduce heat to low and cook for 20-30 minutes.
  4. Drain and cool.
  5. Place potatoes in a large bowl and add onion.
  6. In a small bowl combine all the remaining ingredients and stir well.
  7. Pour over potato mixture and toss to coat.
  8. Cover and refrigerate for 24 hours before serving.
Most Helpful

Colorful, easy and delicious! I used mayonniase in place of Miracle Whip, but otherwise made no changes. I loved the dill flavor. I'll certainly make this again. Maybe adding some chopped celery. Thanx!

*Parsley* July 19, 2008

Easy to follow, clear instructions, with accurate measurements. This has a lovely look to it.. the sweet potatoes got very soft and when the salad is stirred together, some of them mush up, coloring the dressing a lovely peach color. Very pretty for a ladies' luncheon and equally yummy at a BBQ cookout. I only waited about 1 1/2 hours before serving and it was very good.

HeatherFeather June 27, 2008

I am not much of a potato salad person, but I love this recipe. I omit the chopped onion and the salt and use a teaspoon of onion salt instead. I don't like raw onion. I like to make this the day before I am going to serve it, I just think that it gives more time for the flavors to blend. Very rarely have left overs when I make this.

caire August 11, 2007