This was soooo good. Full of flavor. I had planned to save some out for mom and Erin but I ate it all. That's how good it was. My additions were I roasted the sweet potato (that is key i think) add a little curry and some blue cheese crumbles! Enjoy!
Sweet
Potato Salad
serves 4
2.5 cups peeled, cubed sweet
potatoes
1/4 cup chopped celery
1/4 cup chopped red onion
1.5 tablespoons finely diced home-canned bread and butter pickles
1/2 cup or less mayonnaise, preferably homemade
.5 tsp prepared yellow mustard
salt and pepper to taste
1/4 cup chopped celery
1/4 cup chopped red onion
1.5 tablespoons finely diced home-canned bread and butter pickles
1/2 cup or less mayonnaise, preferably homemade
.5 tsp prepared yellow mustard
salt and pepper to taste
Place the cubed, peeled
sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5
minutes, or just until fork tender. Drain in a colander and rinse with cold
water until they have cooled enough to handle. At this point, I drain them well
and refrigerate for a couple of hours.
In a large bowl, combine the
remaining ingredients except the salt and pepper and mix well. Gently stir in
the potatoes, then add salt and pepper to taste.
Serve immediately (can be refrigerated
before serving if desired).
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