Sweet Potato-Potato Salad
I had a sweet potato sitting in my fridge for quite some time now and I wasn’t sure what to do with it so I decided to turn it into a potato salad. This turned out to be surprisingly good. The salad is a bit on the sweeter side because of the sweet potatoes which is a nice departure from the typical potato salad. I also decided not to mash everything in order to let the distinct flavors of the two potatoes stand out individually.
Sweet Potato-Potato Salad
Ingredients:
1 sweet potato, boiled and cubed
3 potatoes, boiled and cubed
3 eggs, boiled and cubed
2 sticks of celery, diced
1/2 bunch of green onions, minced
1/2 cup mayonnaise
1 tsp mustard
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp dill, chopped (I used dried dill weed)
1 sweet potato, boiled and cubed
3 potatoes, boiled and cubed
3 eggs, boiled and cubed
2 sticks of celery, diced
1/2 bunch of green onions, minced
1/2 cup mayonnaise
1 tsp mustard
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp dill, chopped (I used dried dill weed)
Method:
- Boil the potatoes and let them cool before peeling and cutting into large cubes and set aside.
- Boil, cool, then cube the eggs and set aside in a separate bowl.
- In a deep bowl, mix together the mayo, mustard, celery, onion, dill, paprika, black pepper and salt.
- Add the potatoes to the dressing and toss to coat evenly.
- Gently stir in the eggs, being careful not to break them.
Chill before serving