Three Potato Salad Recipes

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THREE POTATO SALAD

This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 10



Three Potato Salad image

Steps:

  • Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

GRILLED THREE-POTATO SALAD

Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10



Grilled Three-Potato Salad image

Steps:

  • Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 191 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

3/4 pound Yukon Gold potatoes
3/4 pound red potatoes
1 medium sweet potato, peeled
1/2 cup thinly sliced green onions
1/4 cup canola oil
2 to 3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper

THREE POTATO SALAD

Make and share this Three Potato Salad recipe from Food.com.

Provided by Shellbelle

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10



Three Potato Salad image

Steps:

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

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 onion, chopped
1 cup Miracle Whip or 1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

THREE POTATO SALAD

Sweet potatoes add an interesting twist to this classic potato salad. If you can find purple potatoes, give them a try for some extra color. This comes from Relish Mag. Prep time includes chilling before serving.

Provided by Ceezie

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12



Three Potato Salad image

Steps:

  • 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, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
  • Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.

Nutrition Facts : Calories 239.9, Fat 13.6, SaturatedFat 2, Cholesterol 14, Sodium 483.8, Carbohydrate 27.1, Fiber 3.8, Sugar 5.2, Protein 3

2 1/2 cups peeled cubed sweet potatoes
2 1/2 cups halved fingerling potatoes
2 1/2 cups quartered baby red potatoes
1 cup light mayonnaise
1/4-1/2 cup creole mustard, to taste
1 cup finely diced celery
1/4 cup finely sliced green onion
1 teaspoon garlic salt
1 -2 teaspoon lemon pepper
salt, to taste
pepper, to taste
chopped chives (optional)

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