- 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
- 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.
Originally published as Sweet Potato Salad in Country Extra May 1998, p49
Reviews for Sweet Potato Salad with Hard-Cooked Eggs
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Reviewed May. 16, 2010
"We absolutely loved this salad!! Next time I will cut the dressing part in half, though. It was so tasty and wonderful!!"
Reviewed Oct. 25, 2009
"Everyone in my family loves this potato salad. I only use about half the amount of dressing that the recipe calls for."