3 medium sweet potatoes, peeled, chopped
8 small new potatoes
6 small Yukon gold potatoes
1 lb sugar snap peas
1 cup red onion, chopped
1/2 cup celery, sliced
2/3 cup Dijon vinaigrette
2 tbsp parsley, snipped
Simmer the sweet potatoes in a large pot of water until tender; drain. Simmer the new potatoes and Yukon gold potatoes in a large pot of water until tender; drain.
Let potatoes stand until cool.
Chop the new potatoes and Yukon gold potatoes.
Bring enough water to cover the peas to a boil in a saucepan. Add the peas and cook for 1 minute; drain.
Combine the potatoes, sweet potatoes, peas, onion, celery, vinaigrette and parsley in a large serving bowl and toss to combine.
Chill, covered, until ready to serve.