Three Potato Salad

Red, white, and sweet potatoes are used in this recipe, along with hard cooked eggs, celery, red onion and dill pickle relish. It's dressed with light mayonnaise, honey mustard and stone ground mustard.

Ingredients:

• 6 white partialy peeled potatoes, cubed
• 6 partialy peeled red potatoes, cubed
• 1 partialy peeled sweet potato, cubed
• 2 cinnamon sticks
• 1 red bell pepper, diced
• 6 hard cooked eggs, cooled and diced
• 1 c. celery, diced
• 1/2 c. red onions, diced
• 3 Tbsp. chunky dill relish
• 1 1/2 c. mayonnaise, light
• 2 Tbsp. honey mustard
• 1 Tsp. stone ground mustard
• Salt and fresh ground pepper to taste

Directions:

In one pan, add white and red potatoes and cook until tender. In a separate saucepan, cook cubed sweet potatoes with the cinnamon sticks until tender. Do not overcook. Check by placing a fork into a potato. If it can be broken easily, it is done to perfection. After potatoes are cooked, drain and cool. Set aside and remove cinnamon sticks as well. When potatoes are cooled, place in a big bowl with all of the other ingredients; mix well.

Number of Servings: 8 portions

Notes from the Cook: For garnish, top with additional red onions rings and paprika. Chill and serve. I created this recipe while on a camping trip-- it has been a favorite and goes fast at various functions. People, who normally say they do not like potato salad, gobble this treat up! I rarely come home with anything left!