Sweet Potato Salad Recipe
Tater salad is one of my favorite side dishes, though I try not to make it too often. My mom makes my favorite potato salad in the world, adding a few random "secret ingredients" that make it orange and extra delicious. Lately, we've been working on adapting the recipe to accommodate the heartier flavor of sweet potatoes. Sweet potatoes have a higher level of Vitamins A and C and more fiber than regular white potatoes. I like to save the eating of white potatoes for treats like french fries and mashed potatoes and gravy, so I try to cook with sweet potatoes or other tubers at home.
Keep reading for the full sweet potato salad recipe and steps. Always remember you can adjust or remove ingredients according to your personal tastes, diet, and pantry! If you don't like mayonnaise, try using more olive oil instead. Peel the potato before dicing it or skip the onions if you don't like them. Instead of pickles, try pickled garlic. Eliminate the egg and mayo for a vegan version.
Hard-boil the eggs
Start the water boiling, add the eggs with a spoon, and cook for 5 minutes, then remove from heat and let sit for 5 minutes. Drain and shock the eggs with cold water. Let cool before peeling.
Cook the potatoes
Poke holes with a fork to vent. I find it easier to microwave each potato separately for 4-6 minutes, until the center is tender. Peel if desired. Let the potatoes cool before dicing into 1-inch chunks.
Chop Chop Chop
While the egg and potato cools, chop up the onion and let it soak in some cold water.
Use relish or chop up your favorite kind of pickle (I used sweet). Chop the parsley and celery (not shown). Dice the potato and the peeled egg.
Dress it up!
My friend made me some amazing avocado oil mayo, because for some reason I always end up with an inedible green goo when I try to make it at home. Natural mayonnaise is simply egg and oil, so feel free to just use olive oil and a splash of vinegar instead. Add mustard, olive oil, pepper, celery salt, and paprika to taste.
Serve immediately semi-warm, or refrigerate for up to four days!