Lunch: Sweet Potato Salad with Hard-Cooked Eggs Recipe
Ingredients
2 pounds sweet potatoes
1-1/2 cups mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 hard-cooked eggs, chopped
1-1/2 cups finely chopped celery
8 green onions, sliced
Instructions
Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
