• 3 medium russet potatoes, peeled and cubed
• 3 medium unpeeled red potatoes, cubed
• 1 large sweet potato, peeled and cubed
• 1 medium onion, chopped
• 1 cup mayonnaise
• 2 Tbsp sugar
• 1 Tbsp white vinegar
• 1 tsp salt
• ¾ tsp dill weed
• ½ tsp pepper
Place all potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat. Cook 20 to 30 minutes or until tender; drain and cool. Place potatoes in a large bowl. Add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture, toss gently to coat. Cover and refrigerate overnight. Yields 15 servings
