Rose's White and Sweet Potato Salad
Take a simple old family recipe and twist it up with sweet potatoes for a delicious new potato salad.
Prep Time: 15 min
Cook Time: 20 min
|2||sweet potatoes, peeled and diced|
|2||potatoes, peeled and diced|
|3 tablespoons||finely chopped sweet onions|
|1/2 cup||real mayonnaise|
|sea salt, to taste|
|freshly ground black pepper, to taste|
Add eggs to a saucepan, cover with cold water, and cover. Slowly bring to a boil over medium heat. Once boiling, turn heat off and allow to sit, covered, for 15 minutes. (Don't remove cover until AFTER the 15 minutes are up.) Remove from heat, drain, and rinse and let rest in cold water.
Meanwhile, fill a large pan with water and bring to a boil. Add diced sweet and regular potatoes, bring back to a boil. Reduce heat and simmer uncovered until just tender, about 20 minutes. Drain, then rinse in cold water.
While potatoes and eggs are cooking, chop onions.
Peel cooled eggs and chop. Add eggs, potatoes, onions, mayonnaise, salt, and pepper to bowl. Stir gently to mix. Serve slightly warm or refrigerate and serve cold.
Source: Rose Turnbow