Savory Sweet Potato Salad
Sweet Potato Salad
A delicious, perfectly balanced medley of savory and sweet. Original recipe from Better Homes & Gardens. Slightly altered to be paleo-compliant.
-
4
medium
Sweet Potatoes @2.5#
coarsley chopped
-
2
Tbsp
Olive Oil
-
2
Tbsp
Red Wine Vinegar
-
4
hard boiled eggs
peeled & chopped
-
1/4
cup
red, yellow or orange bell peppers
chopped
-
1/2
cup
sliced green onions
-
1/4
cup
chopped fresh dill
-
1/3
cup
mayonnaise
Preheat oven to 400 degrees. In a large bowl combine potatoes & oil. Season with salt & pepper. Transfer to a shallow baking pan. Roast 15 minutes or until just tender. Remove from oven.
Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions and dill then toss with mayonnaise. Season to taste with salt & pepper. Serve Immediately.
Make ahead instructions: prepare potatoes and then prepare all other ingredients. Cover; refrigerate up to 24 hours. Toss salad with all ingredients before serving.
