Sweet Potato Salad

Here is a delicious take on potato salad. If you do not use/have vegan mayo you can easily substitute it with silken tofu, lemons, and a splash or oil.


– 2 medium sweet potatoes (chopped to bite size) – 3-4 lb of red or purple potatoes (chopped to bite size) – 2 C of celery, chopped – 1 large red onion minced – 1 C of chopped dill pickles – 1 jar of capers – 1 jar of pimentos – 1 Tbsp of garlic – 1 C of sliced olives – 1 bunch of green onion, chopped – 1 C of vegan mayo – 1 Tbsp of apple cider vinegar – 2-3 Tbsp of sugar – 1 tsp of mustard – Salt and pepper to taste

Instructions: Boil the potatoes until fork tender. The sweet potatoes only require 3-4 minutes of cook time, add later to the pot of regular potatoes.

Mix the ‘mayo’, sugar, vinegar, mustard in a small bowl. Get to the sweetness you like.

Mix all the ingredients in a large bowl and allow to sit for 3-4 hours or overnight