Thursday, August 16, 2012

Sweet Potato Salad Recipe

Sweet Potato Salad 
by Debbie Christiansen

5 cups peeled, cubed sweet potatoes or yams
1/2 cup chopped celery
1/2 cup chopped red onion
3 T finely diced bread and butter pickles
2/3 cup homemade mayonnaise
(1 tsp prepared yellow mustard - optional)
salt and pepper to taste

Place cubed peeled sweet potatoes in large pot of cool water; bring to noil and cook for 3-5 minutes or junst until fork tender. Drain in colander, rinse with cold water until cool enough to handle. Drain well and refrigerate for a few hours.

In large bowl, combine remaining ingredients except salt and pepper and mix well. Gently stir in the potatoes, add salt and pepper to taste.  8 servings

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