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Sweet Potato Salad
Here is my take on potato salad. It's great served cold.
Course
Dinner, Lunch
Cuisine
American
Prep Time
20
minutes
Cook Time
20
minutes
Total Time
40
minutes
Servings
10
servings
Calories
322
kcal
Author
David Sterkel
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:
322
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
540
mg
|
Potassium:
888
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
6917
IU
|
Vitamin C:
25
mg
|
Calcium:
55
mg
|
Iron:
2
mg