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Sweet Potato Salad

Here is my 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.
Course Dinner, Lunch
Cuisine American
Keyword BBQ, gf, gluten free, glutenfree, potato salad, salad, spring, sweet potato, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings
Calories 322kcal
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!

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