Sweet Potato Salad
Here is my take on potato salad. It's great served cold.
Servings 10 servings
Calories 322kcal
Ingredients
- 2 medium sweet potatoes (chopped to bite size)
- 3-4 pounds of red or purple potatoes (chopped to bite size)
- 2 cups of celery, chopped
- 1 large red onion minced
- 1 cup of chopped dill pickles
- 1 jar of capers
- 1 jar of pimentos
- 1 Tablespoon of garlic
- 1 cup of sliced olives
- 1 bunch of green onion, chopped
- 1 cup of vegan mayo
- 1 Tablespoon of apple cider vinegar
- 2-3 Tablespoons of sugar
- 1 teaspoon 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
- ****IMPORTANT****Enjoy with a group of friends one spring afternoon!
Notes
If you do not use/have vegan mayo you can easily substitute it with silken tofu, lemons, and a splash or oil.
Nutrition
Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 540mg | Potassium: 888mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6917IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 2mg