Sweet potato salad
With the warmer weather upon us, BBQ season is beginning. This sweet potato salad allows you to mix it up from a traditional white potato salad. It can be made up to two days in advance and can easily be made in larger quantities.
Sweet potato salad Photo: Nicole Avery
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- 1kg sweet potato
- 2 hard boiled eggs
- ½ cup mayonnaise
- 1 tsp dijon mustard
- ½ tsp Himalayan pink salt
- 5 spring onions, finely chopped
Peel and cube the sweet potatoes. Make sure the cubes are similar sized for even cooking.
Steam the sweet potatoes for 10-12 minutes. The sweet potato should be cooked, but not too soft. Test with a skewer through out the cooking process. If serving cold, allow the sweet potato to cool.
Chop the boiled eggs, add them to a medium sized bowl, add the mayonnaise, salt and mustard. Use a hand held blender to combine.
Add the sweet potato to a salad bowl, then pour the mayonnaise on top of it. Add ¾ of the spring onions, and then mix very gently. Add the remaining spring onions to the bowl and serve.
Notes: If you are making this salad a day or so before, keep the spring onions aside and top before serving. This salad can also be served hot straight away.