I've been making this potato salad for probably 25 years. I used to buy a 3 potato salad at my local grocery that had sweet potatoes, red potatoes and white potatoes. It had a sweetish dressing which I liked without having pickle relish in it which I don't like in potato salad.
When they quit carrying it, I played around with ingredients and came up with my own recipe.
My mom always added vinegar and sugar to mayo for her potato salad so I started there.
I like the extra kick of the mango chutney--probably due to the ginger.
It's really pretty when made with the multicolored potatoes that are available now. It's
always been a family favorite!
Vicki’s 3-Potato Salad
2 or 3 sweet potatoes
about 12 oz. Each baby Yukon Gold and Red potatoes
Peel and dice sweet potatoes and boil until fork tender.
Run under cold water and drain.
Quarter baby potatoes, leaving skins on and boil until fork tender.
Run under cold water and drain.
Combine potatoes in large bowl.
Add 1 sweet onion (such as Vidalia) chopped.
Dressing:
2/3 cup mayonnaise
2 tsp. sugar
1 Tbl. Cider vinegar
3 Tbl. Commercially prepared Mango Chutney (I use Taj or
Trader Joe’sbrand)
Combine dressing ingredients in small bowl and mix well.
Toss with potatoes and onion.
Salt and pepper to taste. Chill until serving time.
I find that leaving the potatoes slightly warm when combining the salad
ingredients helps the flavors to blend better!
To make in a smaller quantity: Just use a bag of assorted baby potatoes
Such as Trader Joe’s 3-potato variety which comes in a 1.5 pound bag
plus 1 sweet potato. Use about ⅔ - 1 c. diced sweet onion and keep the
plus 1 sweet potato. Use about ⅔ - 1 c. diced sweet onion and keep the
dressing ingredients the same.
