Three Potato Salad

1. 1

   Cube red, Yukon gold, and half of the sweet potatoes to same size.

2. 2

   Roast potatoes at 350 degrees for 20 minutes, or until thoroughly cooked (time depends on size).

3. 3

   Roast the other half of the sweet potatoes whole until tender (about 1 hour), remove the flesh and blend with mustard, mayonnaise, lemon juice, and celery seed until smooth.

4. 4

   Fold in the scallions and all of the cubed potatoes.

5. 5

   Season with salt and pepper.

6. 6

   Refrigerate for two hours before serving.

7. 7

   Time does not include refrigeration time.

* Per serving · 4 servings · Values may vary.

No additional tips available.