Sweet Potato Salad Recipe

Sweet Potato Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

When I served this salad to relatives visiting from the Midwest, I was surprised to find it was something they'd never tried before. It's a real favorite in our area.

[X]

Rate Sweet Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Potato Salad Recipe

Prep: 15 min. + chilling Cook: 30 min. + cooling

Yield: 8-10 Servings

15 30 45

Ingredients

2 pounds sweet potatoes
1-1/2 cups mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 hard-cooked eggs, chopped
1-1/2 cups finely chopped celery
8 green onions, sliced

Directions

Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 360 calories, 29 g fat (4 g saturated fat), 97 mg cholesterol, 347 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Sweet Potato Salad in Country Extra May 1998, p49