Sweet potato salad. By simply adding a combination of sweet potatoes to your russets, it is an easy way to update an all time classic.
Sweet Potato Salad
Cuisine: American
Ingredients
- 3 large sweet potatoes, peeled, and cut into 2 inch pieces
- 2 large russet potatoes, peeled, and cut into 2 inch pieces
- 2 stalks of celery, chopped
- ¼ cup chopped white onion
- 2 tablespoons fresh parsley, chopped + more for garnish
- 2 slices bacon, cooked and chopped
- 2 hard boiled eggs, peeled and chopped
- 1 lemon, juiced
- 1 tablespoon apple cider vinegar
- 1 cup homemade mayonnaise (or your favorite store bought)
- 2 tablespoons whole grain mustard
- 1½ teaspoon celery seed
- ½ teaspoon paprika
- salt
- pepper
Instructions
- Add sweet potatoes and russet potatoes into a large pot, and cover with water and add a pinch of salt. Make sure not to overfill your pot to avoid spill over. Cook until potatoes are cooked through, about 15-20 minutes. Drain and place into a large mixing bowl.
- Add all other ingredients, reserving some of the hard boiled egg and bacon for garnish. Fold gently not to break up potatoes, top with chopped parsley, bacon, and hard boiled eggs.
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