Sweet Potato Salad
 
 
Yield: 8 servings
Ingredients
  • 2 pounds sweet potatoes, peeled and cubed
  • 2 hard boiled eggs, chopped
  • 3 scallions, sliced
  • ⅓ cup mayonnaise
  • ¼ cup buttermilk
  • 1 tablespoon plus ½ teaspoon apple cider vinegar
  • 1 tablespoon parsley leaves, chopped
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon mustard seeds
  • ½ teaspoon celery salt
  • ¼ teaspoon smoked paprika
  • Pinch of chili powder, optional
Directions
  1. Put the cubed sweet potatoes in a large sauce pan then cover with water. Add 1 teaspoon salt to the water. Bring to a boil over medium high heat then reduce to simmer for 10-15 minutes until the potatoes are cooked through. Drain the potatoes, rinse with cold water, then let drain until dry. Place in a large mixing bowl and let cool. Once cool add the chopped hard boiled eggs and sliced scallions.
  2. Mix together the dressing. In a medium bowl or liquid measuring cup, whisk together the mayonnaise, buttermilk, apple cider vinegar, parsley, Dijon, mustard seeds, celery salt, smoked paprika and chili powder, if using. Pour over the potatoes and carefully stir until coated. Let sit in the fridge for at least 30 minutes. Give it a stir before serving. It tastes even better the next day.
Notes
If you don't want to buy buttermilk you can make your own with regular milk. Put a little less than a teaspoon of lemon juice (or vinegar, but I like to use lemon juice) in a measuring cup then fill with milk until you reach ¼ cup. Let the mixture sit for 5-10 minutes.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/06/22/sweet-potato-salad/