I wanted a potato salad for the barbequed turkey my mom made for us while she visited but, since it’s October, having a potato salad seemed a little too summery. Like we should be having stew or chili instead. Here in Texas though, the temperatures are still well into the upper 80s so I figured I could get away with a salad for a while longer. What better way to celebrate a warm fall day with this sweet potato salad I found at All Recipes? It far exceeded my expectations in flavor and the colors are warm enough to compete with the more traditional Autumn fare!
- 2 potatoes
- 1 sweet potato
- 4 eggs
- 2 stalks celery, chopped
- 1/2 onion, chopped
- 3/4 cup mayonnaise
- 1 tablespoon prepared mustard
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. (I was tempted to peel them before cooking but this was SO easy!)
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Combine the potatoes, eggs, celery and onion.
- Whisk together the mayonnaise, and mustard. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
- Salt and pepper to taste.