Sweet Potato Salad

DSC_3752 copyI 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


  1. 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!)
  2. 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.
  3. Combine the potatoes, eggs, celery, and onion.
  4. Whisk together the mayonnaise, and mustard. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
  5. Salt and pepper to taste.

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