cold sweet potato salad (paleo & gluten-free)
  • 2lb mixed white and orange flesh sweet potatoespeeled and cut in chunks
  • 3/4cup paleo mayoavocado oil
  • Juice of ½ lemon
  • 1 + 1/2TBS dijon mustardwhole grain optional
  • 1/2cup chopped celery
  • 1/4cup chopped pickles
  • 4 eggs
  • Sea salt and cracked pepper to taste
  • 2TBS chopped fresh dill
  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.