medium russet potatoes (peeled and cubed)
medium unpeeled red potatoes (cubed)
large sweet potato (peeled and cubed)
chopped medium onion
T white vinegar
tsp. dill weed
Place all the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cook 20-30 minutes or until tender. Drain and cool. Place potatoes in large bowl and add onion,. In small bowl, combine remaining ingredients. Pour over potatoes and toss gently to coat. Cover and refrigerate over night.