Ingredients
3 medium russet potatoes, peeled and cubed3 medium unpeeled red potatoes, cubed1 large sweet potato, peeled and cubed1 medium onion, chopped1 cup mayonnaise2 tablespoons sugar1 tablespoon white vinegar1 teaspoon salt3/4 teaspoon dill weed1/2 teaspoon pepper
Preparation
Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 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 and toss gently to coat. Cover and refrigerate overnight.
