Red and Sweet Potato Salad

Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. Made with a spicy mustard dressing. Taken from the Light & Tasty magazine. Note: servings are considered 2/3 cup.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2  lbs  red potatoes, cut into 1-inch chunks
• 1  lb sweet potato, cut into 1-inch chunks
• 1⁄4 cup red wine vinegar
• 1  tablespoon spicy brown mustard
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup low-fat mayonnaise
• 1⁄4 cup 2% low-fat milk
• 2  celery ribs, chopped
• 1  small red onion, chopped
• 1⁄3 cup fresh parsley, minced

Directions

1. Place the red potatoes in a large saucepan and cover with water; bring to a boil.
2. Reduce heat; cover and cook for 2 minutes.
3. Add sweet potatoes; return to a boil.
4. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
5. In a large bowl, whisk the vinegar, mustard, salt and pepper together.
6. Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
7. In a small bowl, combine mayonnaise and milk.
8. Stir in the celery, onion and parsley.
9. Gently stir into cooled potatoe mixture.
10. Serve immediately or cover and chill.