This zesty sweet potato salad combines tender potatoes with hard-boiled eggs, crunchy celery, and a creamy dressing for a refreshing side dish perfect for any occasion.
Ingredients
2 medium white potatoes
2 medium sweet potatoes
4 large eggs
2 stalks celery
1 small onion
1 cup mayonnaise
2 tablespoons mustard
1 teaspoon black pepper
to taste salt
Method
Begin by filling a sizable pot with salted water and bring it to a vigorous boil. Add both the white and sweet potatoes, cooking them until they're tender enough for a knife to easily penetrate, which should take approximately 30 minutes. Once they are cooked, drain the potatoes, allow them to cool, peel, and then chop them into bite-sized pieces.
In another saucepan, place the eggs and cover them with cold water. Heat the water until it reaches a boil, then cover the pot, remove it from the heat, and let the eggs sit in the hot water for about 10 to 12 minutes to achieve hard-boiled perfection. Once done, cool the eggs, peel them, and dice them into small bits.
In a large mixing bowl, combine the diced potatoes, chopped eggs, diced celery, and finely chopped onion.
In a small bowl, whisk together mayonnaise, mustard, freshly ground pepper, and salt until you achieve a smooth, creamy dressing. Pour this mixture over the potato blend and gently stir to ensure that all ingredients are well coated. Place the salad into the refrigerator to chill before serving.
