Chunky sweet potato salad… perfect for summer

Potato salad is always a winner at summer picnics but for those of you that are looking to reduce sugar by avoiding those white potatoes, here is a great, cold sweet potato salad perfect for those hot summer days. Learn to make paleo recipes online! Visit my food blog to find more fun paleo recipes…

Print Recipe

cold sweet potato salad (paleo & gluten-free)

Servings

Ingredients

• 2 lb mixed white and orange flesh sweet potatoes peeled and cut in chunks
• 3/4 cup paleo mayo avocado oil
• Juice of ½ lemon
• 1 + 1/2 TBS dijon mustard whole grain optional
• 1/2 cup chopped celery
• 1/4 cup chopped pickles
• 4 eggs
• Sea salt and cracked pepper to taste
• 2 TBS chopped fresh dill

Servings Ingredients 2 lb mixed white and orange flesh sweet potatoes peeled and cut in chunks 3/4 cup paleo mayo avocado oil Juice of ½ lemon 1 + 1/2 TBS dijon mustard whole grain optional 1/2 cup chopped celery 1/4 cup chopped pickles 4 eggs Sea salt and cracked pepper to taste 2 TBS chopped fresh dill

Instructions

1. Bring pot of salted water to boil. Add potatoes, cover and cook until fork tender but still firm to touch, about 8-10 minutes or more depending on size of potatoes. Drain water and let cool. Then add to large bowl.
2. Boil water and add 4 eggs. Turn off heat and cover for 12 minutes. Drain and cool. Then, peel and chop. Add to large bowl.
3. Add celery, pickles, and fresh herbs to bowl.
4. In separate medium sized bowl, combine mayo, salt, pepper, mustard, and lemon juice. Mix well and add to mixture in bowl. Gently mix all ingredients and add more salt/pepper to taste. Refrigerate until ready to eat.