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This recipe came from Taste of Home 2004 Annual Recipes and is always a crowd pleaser. The sweet potato in this recipe gives the salad an subtle sweetness.


  • 3 medium russet potatoes, peeled and cubed
  • 3 medium red potatoes, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 1 medium onion
  • 1 cup mayonnaise
  • 1 T sugar
  • 1 T white vinegar
  • 1 t salt
  • 3/4 t dill weed or crushed dill seed
  • 1/2 t pepper


  • 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 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.

Categories: Potato  Side Dish 

Author Credit: Taste of Home 2004 Annual Recipes

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