Three Potato Salad


2 eggs
2 medium white potatoes
2 medium new potatoes
2 small sweet potatoes
5 parsley sprigs
4 chopped celery stalks
1/2 cup mayonnaise
1 tablespoon Dijon country-style mustard
2 tablespoons (heaping) sweet pickle relish
Salt and pepper
Red leaf lettuce


Boil eggs and potatoes until done. Be careful not to overcook sweet potatoes.
Let cool. Remove peel from sweet potatoes. With a knife, cut potatoes into
bite-size chunks.
Cut up eggs into small pieces. Snip the flowering portion of the parsley. Add
both to bowl. Add celery, mayonnaise, mustard and pickle relish. Stir gently
until potato mixture is well-coated. Add salt and pepper to taste. Serve on a
lettuce leaf.

This recipe is from CDKitchen http://www.cdkitchen.com
(C) 1995-2006 CDKitchen, Inc.

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