Cook potatoes in pan of boiling water 10 min. or just until tender; drain. Immediately rinse under cold water; drain well. Cool completely.
Combine potatoes, peppers, celery and onions in large bowl.
Mix remaining ingredients until blended. Reserve 1/4 cup mayo mixture for later use. Add remaining mayo mixture to potato mixture; mix lightly. Refrigerate reserved mayo mixture and potato salad (separately) several hours or until chilled.
Stir reserved mayo mixture into potato salad just before serving.
Substitute boniato potatoes for the sweet potatoes in this flavorful potato salad. The boniato potatoes, which are popular in Caribbean cuisine, have a creamy white flesh with peels that range in color from red to brown. Look for firm tubers free of mold or soft spots in supermarkets that carry Hispanic vegetables.
For a touch of heat, add a chopped seeded fresh jalapeño pepper to the potato salad before refrigerating as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.