Three Potato Salad

• 2 1/2 cups peeled cubed sweet potatoes
• 2 1/2 cups halved fingerling potatoes
• 2 1/2 cups quartered baby red potatoes
• 1 cup light mayonnaise
• 1/4 - 1/2 cup creole mustard, to taste
• 1 cup finely diced celery
• 1/4 cup finely sliced green onion
• 1 teaspoon garlic salt
• 1 -2 teaspoon lemon pepper
• salt, to taste
• pepper, to taste
• chopped chives (optional)

1. Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
2. In a large bowl, combine mayonnaise, mustard, celery, green onions, garlic salt and lemon pepper. Add potatoes; toss gently. Add salt and pepper if needed and desired.
3. Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving.

potatoes, potatoes, baby red potatoes, light mayonnaise, creole mustard, celery, green onion, garlic salt, lemon pepper, salt, pepper, chives

Taken from www.food.com/recipe/three-potato-salad-261802 (may not work)