Sweet Potato Salad
I usually use red bliss potatoes, unpeeled. Some of the skin will come off when you cut them into pieces and some will stay on. I like the color and the texture of the skins in the salad. This is not an exact recipe and you can add a few more potatoes and the same amount of mayonnaise will work. By the way, I use Cain’s Fat-Free Mayonnaise or Hellman’s Light Mayonnaise. Both work well and no one can tell when I use a lighter mayonnaise.
Food Editor’s Notes: Thank you, Carol, for submitting this recipe to ShalomBoston.com! It is one that I will be making a lot! It goes well with summer picnics and barbecues and for indoor meals as an accompaniment to brisket, glazed corned beef, deli sandwiches, and all kinds of roasts and salads. I think there is a misconception that potato salads are difficult to make, but they really aren’t. If you make the hard-boiled eggs in advance, this potato salad can be made in under an hour (cut up the vegetables and eggs while the potatoes are cooking). And the salad should be made in advance to give it time to chill, which is a boon when including it in a large meal for entertaining. I love the addition of sweet potatoes, which provides added color as well as a slightly sweet counterpoint to the tangy and light dressing. I used 4 pounds of potatoes in total, 6 hard-boiled eggs, a generous one tablespoon of mustard, and about a teaspoon of salt. The result was delicious!
2 sweet potatoes, peeled
4-6 hard-boiled eggs, chopped
3 stalks celery, chopped
3 small onions, chopped (red onions or Vidalia onions can be used)
1 cup plus 2 teaspoons mayonnaise
1-2 tablespoons mustard, to taste
1 1/2 teaspoons salt, optional
2 teaspoons ground black pepper
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm, about 30 minutes. [Food Editor’s note: The potatoes should be about the same size, whole or cut in pieces, but may have to be removed from the pot at different times. Pierce with a thin skewer to test for doneness.] Drain water. Cool potatoes until you can peel them and cut into pieces.
2. Place eggs in a saucepan and cover with cold water. Add salt to water to prevent eggs from cracking. Bring water and eggs to a boil. Cover, remove from heat and let eggs stand in hot water for 15-20 minutes. Rinse with cold water to stop cooking. Cool Eggs. Peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, tossing well to coat. Refrigerate and served chilled.
Yield: 12 or more servings
An empty nester, Carol Rosenstock and her husband Steven live in Needham. They are the proud parents of Jason and Paula, and Andrew. Carol enjoys cooking and baking and loves to try new recipes. She is active in Women’s American ORT. Carol was also the chair of the cookbook committee for Temple Aliyah of Needham’s fabulous new cookbook, Even More Delicious! Copies of the cookbook are still available. Carol is a fan of ShalomBoston.com and has submitted several of her great recipes to our web site!
Sweet Potato Salad