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1
Let oven preheat to 400u00b0.
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2
Prick the sweet potatoes in several places, using a fork (do not peel).
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3
Bake for about 30 minutes or just until tender (cooking time will depend of the size of the potatoes).
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4
Let cool completely and cut into 1/4-inch cubes.
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5
In a saucepan (big enough to accomodate the potatoes without crowding), add yukon gold potatoes, water to cover, and 1 teaspoon salt per quart of water.
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6
Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
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7
Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
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8
When cool enough to handle, peel and cut into 1/4-inch cubes.
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9
Cook the butternut squash cubes in boiling water to cover for about 5 minutes or just until tender; drain well.
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10
To make the dressing (can be done while the potatoes are cooking): in a mixing bowl, add the sugar, dry mustard, and salt; stir to combine.
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11
Stir in the onion and 2 tablespoons cider vinegar; mix until smooth.
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12
Gradually beat in the oil and remaining vinegar.
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13
Add in the celery seed and blend well.
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14
In a large bowl, gently mix the Yukon Gold potatoes, sweet potatoes, squash, and parsley.
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15
Add the cranberries, onion, and walnuts; pour the dressing over all.
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16
Mix gently to coat.
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17
Cover and refrigerate until ready to serve.
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18
Bring to room temperature before serving.
