Sweet Potato Salad
2-3 medium sweet potatoes
2 sticks celery, chopped
1/2 small yellow onion, minced
1/2 cup mayo (Or More!)
2T prepared mustard (Or MORE!)
4 boiled eggs (Or More!)
1 small to medium minced carrot (optional)
Boil potatoes for about 30 minutes or until tender yet still firm. In the meantime, boil eggs; cool, peel and chop.
Run potatoes under cold water and slip off the skins. Remove any dark spots or blemishes. Cut into …cubes.
Note: If you prefer, dice peeled potatoes; then microwave (covered) until cooked until desired tenderness. I like to season first with a sprinkling of salt, pepper, garlic powder, and maybe some ground cinnamon. Our microwave has a “vegetable” setting that works just right for us.
To cubed potatoes, add eggs, mayo, prepared mustard, black pepper; onion, celery, carrot, etc. You may want to add salt and pepper.
Chill well. Adjust amounts of ingredients as you wish. Have fun!
How to Boil Eggs
Special thanks to the American Egg Board for these instructions.
Place eggs in saucepan large enough to hold eggs in a single layer. Cover with cold water to a depth of 1 inch over the eggs.
Bring just to a boil; remove from burner and cover pan. Let eggs stand in hot water about 15 minutes for large or 12 minutes for medium size eggs. (18 minutes for extra large)
Cool completely by immersing in ice water or by running cold water over them.
For directions on peeling hard boiled eggs, thanks again to the American Egg Board.
Note: I like to cook my eggs in a steamer basked over gently boiling water for 12 minutes. When done, use a small knife to break a couple of cracks in each egg. Immerse in an ice water bath; and stir in a tablespoon of cooking oil. Allow eggs to cool completely before peeling.