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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. 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:
1. 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.
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