Place new and Yukon Gold potatoes in a large saucepan; cover with salted water. Bring to boil; reduce heat, cover and cook until tender when pierced with a skewer, about 30 minutes. Drain and cut into bite-size pieces.
Meanwhile, place sweet potato in a small saucepan; cover with salted water. Bring to boil; reduce heat, cover and cook just until tender when pierced with a skewer, about 20 minutes. Drain, peel and cut into bite-size pieces.
In a large bowl, whisk buttermilk, mayonnaise, mustard, vinegar, salt and pepper. Add potatoes, bacon, green onions and dill, folding gently to coat. Cover and refrigerate at least 1 hour for flavours to blend.
Three-Potato Salad with Bacon
Amount Per Serving
Calories 155Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrates 14g5%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.