Serves: 24
Total Calories: 100
1. Place whole red and sweet potatoes separately in 2 Dutch ovens or large saucepans cover with water. Bring to a boil. Reduce heat simmer until tender. Simmer red potatoes 20 to 25 minutes simmer sweet potatoes 30 to 35 minutes.
2. Drain potatoes rinse with cold water to cool. Peel potatoes cut into cubes. Place in large serving bowl. Add celery and cucumber mix well.
3. In medium bowl, combine all dressing ingredients blend well. Pour dressing over salad toss gently. Serve immediately, or cover and refrigerate until serving time.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 60 mg 3% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 2 g * Vitamin A: 100% * Vitamin C: 25% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1 Starch or 1 Carbohydrate
See Cook's Note: Potato Salad Types
This Mixed Potato Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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