Sweet and Tangy Potato Salad
3 pounds new red-skinned potatoes, diced
2 large sweet potatoes, peeled and diced
1 cucumber, peeled and chopped
½ cup red bell pepper, chopped
½ cup green onions, sliced
1 small can sliced black olives
1 small can pineapple chunks
1 tablespoon Dijon mustard
3 tablespoons fresh lime juice
½ cup sour cream
1 tablespoon brown sugar
1 tablespoon granulated garlic
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cilantro, chopped
Bring lightly salted water to boil in a 12” Dutch oven. Add diced red skinned potatoes and cook over medium heat for 5-7 minutes. Add diced sweet potatoes and cook for 10-15 minutes longer or until all potatoes are just tender. Remove from heat and drain. Set aside and allow to cool.
In a large bowl blend together sour cream, Dijon mustard, lime juice, brown sugar, granulated garlic, salt and pepper. Stir in chopped cilantro.
Add potatoes, cucumber, red bell pepper, green onions, black olives, and pineapple chunks to dressing and toss well. Garnish with sliced green onion tops.