A delicious, perfectly balanced medley of savory and sweet. Original recipe from Better Homes & Gardens. Slightly altered to be paleo-compliant.
4mediumSweet Potatoes @2.5#coarsley chopped
2 TbspOlive Oil
2TbspRed Wine Vinegar
4hard boiled eggspeeled & chopped
1/4cupred, yellow or orange bell pepperschopped
1/2cupsliced green onions
1/4cupchopped fresh dill
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.