What’s that, you disagree? I’m shocked, I really am!
It blows my mind how many variations of potato salad exist, and I find it rather comical how people can be so particular about their preferences (like arguing over pineapple on pizza, is there actually a wrong answer??) You can almost sense a fight about to break out over someone’s preference of mayo over no mayo or vegetables over no vegetables… and what about the raisin question? I will eat just about any kind of potato as long as its cooked and has a little salt and fat on it, but I’m tempted to put my foot down on the raisin thing.
Since we’re nearing the peak of summer, I felt inspired to create an even sunnier twist on this summer cookout classic- which features sweet potato in place of your standard spuds, along with spicy yellow mustard, a generous squeeze of lemon, and a dash of turmeric powder for a boost in color.
The combination of sweet and tangy flavors, and pleasant mix of textures came out so wonderfully. It’s easier than my standard potato salad recipe, and since the white sweet potatoes look like regular ones, it’s a fun surprise. So unless you’re a “real potato salad” snob– give it a try!
Sweet Potato Salad
Enjoy with a plate full of BBQ, sauteed collard greens, and a heap of beans and rice.
- 3 medium white sweet potatoes (900 grams)
- 4 hard-boiled eggs, yolk and whites separated
- 2 stalk of celery, finely diced
- 3 Tbsp white onion, grated (or use chopped green onion for milder flavor)
- 1 + 1/2 Tbsp flat-leaf parsley, chopped, plus more for garnish
- 3/4 cup mayonnaise ( I used grapeseed Vegenaise)
- 1 Tbsp yellow Dijon mustard
- Salt and pepper to taste
- 1 apple
- 1/2 lemon, juiced
- Dash of turmeric powder (optional)
- Boil cubed sweet potatoes in medium pan over medium high heat until tender when tested with a fork. Drain water and place potatoes in a large pot or bowl.
- Separate the cooked egg yolks from the whites, placing the yolks in a small bowl and setting aside. Dice the cooked egg whites and add them to the large bowl with the sweet potatoes.
- Place celery, onion, and parsley, in the large bowl.
- In the small bowl, mix together cooked egg yolks, mayonnaise*, salt and pepper and mustard until mostly smooth and well combined.
- Peel, core, and dice the apple and add to the large bowl, pour lemon juice over to prevent browning.
- Add the mayonnaise mixture to the bowl and delicately mix all ingredients together.
- Add any remaining spices and adjust seasonings to taste.
- Transfer to serving bowl, and garnish with parsley.
Makes about 8-10 servings.
*Since I can’t find egg-based mayonnaise with free range eggs and at least non-GMO soy oil that actually tastes good, I use Follow Your Heart brand Grapeseed Vegenaise, which is a great mayo substitute and uses a relatively healthy oil. I also appreciate that their products come in a glass container. (No, I’m not getting paid for this!).
I also highly recommend using ethically-sourced eggs for this recipe, which are apparently much easier to find in stores than healthy mayo that doesn’t taste like it’s gone “off”.
I’m curious to know, what’s your favorite style of potato salad? Is there a type that you strongly dislike? What ingredient MUST/MUST NOT be in the mix?