RED AND SWEET POTATO SALAD

RED AND SWEET POTATO SALAD
"Two types of potatoes help this creamy side dish stand out at warm weather get-togethers".

2 lbs. red potatoes, cut into 1-inch chunks
1 lb. sweet potatoes, peeled and cut in 1-inch chunks
¼ cup red wine vinegar
1 tbsp. spicy brown mustard
1-1/4-tsp. salt
½ tsp. pepper
½-cup reduced-fat mayonnaise
¼-cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3-cup fresh parsley

Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.

In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.

In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir in cooled potato mixture. Serve immediately or cover and chill.

Yield: 12 servings.