Confetti Potato Salad

Renée **II**


This festive, colorful, salad - made with white and sweet potatoes - tastes as good as it looks. The mild, simple, dressing enhances the salad, especially if you can refrigerate it overnight, but a couple of hours will still be good.

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A Crowd
Stove Top


3 ½ pounds white potatoes
3 ½ pounds sweet potatoes
1 bunch green onion, sliced (both white and green parts)
7 hard-boiled eggs, chopped
½ cup purple onion, chopped
½ cup celery, chopped
½ cup pickles, chopped
4 ounce jar pimentos, diced
1 cup mayonnaise
¼ cup mustard
2 teaspoons salt
¼ teaspoon pepper


1Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
2Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
3Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
4Add sliced green onions chopped purple onions, celery, pickles and pimentos.
Toss gently.
5In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
6Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
7Ready to serve – give it another gentle stir and watch the bowl empty as if by magic.
8If you are lucky enough to have leftovers – Cover and keep refrigerated until time for Act II.

About Confetti Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: Southern