Sweet Potato Salad
A delightful twist on regular potato salad. The pomegranate seeds add a surprising burst of sweetness.
|4||medium sweet potatoes|
|2 tablespoons||minced sweet onions|
|2||hard-boiled eggs, chopped|
|1 teaspoon||minced fresh dill|
|1 teaspoon||sea salt|
|1/4 teaspoon||freshly ground black pepper|
|1/2 cup||real mayonnaise|
|1/2 cup||fresh pomegranate seeds, for garnish|
Peel and cube sweet potatoes. Add sweet potatoes to saucepan and cover with water. Bring to a boil and simmer for 15-20 minutes until tender but not mushy. Drain, rinse with cold water, and drain well. Add to medium bowl. Add remaining ingredients except pomegranate seeds. Gently fold ingredients together. Serve immediately, or refrigerate and serve cold. Garnish with pomegranate seeds.
Source: Rose Turnbow