Monday, April 21, 2014

Sweet Potato Salad

The weather is beautiful these days.  Which means BBQ and potlucks!  Here is a perfect side dish for you to share.  This recipe makes enough for you to share with a large group.  Feel free to cut it in half for a smaller crowd.



3 1/2 lbs sweet potatoes, roasted, peeled, and cubed

8 eggs, hard boiled and chopped

5 celery ribs, thinly sliced

1/3 Cup red onion, minced

2-3 tsp dried dill

1/3 - 1/2 Cup Paleo mayonnaise, (I use this recipe).

1/4 - 1/2 tsp coarse ground black pepper

3/4 - 1 tsp sea salt


1.  Preheat oven to 350 degrees.  Wash and dry your sweet potatoes and set them on a sheet pan.  Roast in oven for approx. 35 minutes.  The size of your sweet potatoes will determine if you need to add some time or take it down a little.  Make sure your sweet potato is had a little softness too it when you press on it.  You definitely don't want it mushy.  A little give when you press on it.  Once it is cooked, removed from the oven and cool.

2.  Once cooled, peel and cube your sweet potatoes.  Add to a large mixing bowl.

3.  Once your eggs are cooled, chop and add them to sweet potatoes.

4.  Add celery, onion, dill, mayo, salt and pepper.  Mix gently to combine.

5.  Refrigerate until you are ready to serve.  Will keep in the fridge for approx 3-4 days but don't be surprised if it is gone before then.

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