3 Russet potatoes, cubed and peeled
3 medium red potatoes, cubed (unpeeled)
1 large sweet potato, cubed and peeled
1 medium onion, chopped
1 c. mayonnaise
2 tbsp. sugar
1 tbsp. vinegar
1 tsp. salt
3/4 tsp. dill weed
1/2 tsp. pepper

Place all potatoes in Dutch oven. Cover with water. Bring to boil. Reduce heat. Cook 20 or 30 minutes. Drain and cool. Place potatoes in a large bowl. Add onion. In small bowl, combine remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate.

Makes 15 servings.