Ingredients:
1 Large Fresh Sweet Potato
2 Large Fresh White Potatoes
4 Large Fresh Hard Boiled Eggs
1/2 Chopped Vidalia Onion
1 Teaspoon Of Fine Ground Kosher Salt
1 1/2 Teaspoons Of Coarse Ground Black Pepper
1 Cup Of Hellmann's Real Mayonnaise
1 Tablespoon Of Prepared Hot Mustard
2 Diced Organic Celery Stalks
Information:
Serving Size 8
298 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
William from Dublin Ireland sent us this delicious sweet potato salad recipe. To get started, take out a large pot and fill it with water, then lightly salt it. Bring the water to a rolling boil, then drop in the whole sweet and white potatoes. Once the potatoes are tender, remove them from the pot, then let them cool. Once cool, peel and chop the potatoes into bite size cubes. Next you will want to boil your eggs, then let them cool. Once cool, remove the shells and then chop the eggs up. Next take out a large mixing bowl, and stir together the potatoes, eggs, chopped Vidalia onion, and diced celery. Moving along, next take out a second smaller mixing bowl, and whip together the real mayonnaise, prepared hot mustard, fine ground kosher salt, and coarse ground black pepper. Once you have a creamy and uniform sauce, stir it into the potato mixture. Once your salad has been evenly stirred together, seal the mixing bowl, and then let the salad chill in the refrigerator for about one to two hours. Serve the sweet potato salad cold, either as a side dish or main course.
