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  • 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
  • 1/2 cup Creole mustard
  • 1/2 cup finely diced celery
  • 1/4 cup finely sliced green onions
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Chopped chives (optional)


  1. 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.
  2. In a large bowl, combine mayonnaise, mustard, celery, green onions, salt and pepper. Add potatoes; toss gently.
  3. Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.
Recipe by Chef Doug Hosford.

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The recipe was originally published as Three Potato Salad on

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