email this pageIngredients
2½ cups peeled, cubed sweet potatoes
2½ cups halved fingerling potatoes
2½ cups quartered baby red potatoes
1 cup light mayonnaise
½ cup Creole mustard
½ cup finely diced celery
¼ cup finely sliced green onions
½ teaspoon salt
Coarsely ground black pepper
Chopped chives (optional)
Instructions
2½ cups halved fingerling potatoes
2½ cups quartered baby red potatoes
1 cup light mayonnaise
½ cup Creole mustard
½ cup finely diced celery
¼ cup finely sliced green onions
½ teaspoon salt
Coarsely 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. Serves 6.
Recipe by Doug Hosford, Relish Entertaining, June 2007.
Nutritional Information
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. Serves 6.
Recipe by Doug Hosford, Relish Entertaining, June 2007.
Per serving: 280 calories, 13g fat, 4g prot., 37g carbs., 5g fiber, 860mg sodium.
