Red And Sweet Potato Salad - cooking recipe

Ingredients

2 lbs red potatoes, cut into 1-inch chunks
1 lb sweet potato, cut into 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup low-fat mayonnaise
1/4 cup 2% low-fat milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup fresh parsley, minced

Preparation

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 a 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 together.
Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
In a small bowl, combine mayonnaise and milk.
Stir in the celery, onion and parsley.
Gently stir into cooled potatoe mixture.
Serve immediately or cover and chill.