Sweet Potato Salad
This Sweet Potato Salad recipe from Communal Fire combines the rich flavors of Yukon Gold and sweet potatoes with a creamy dressing of mayonnaise and mustard. It's perfect as a side dish for summer BBQs or as a hearty salad for any meal. Simple to prepare and deliciously satisfying, it's sure to become a favorite. Enjoy the blend of textures and flavors that make this dish stand out.
Equipment
- Pot For boiling potatos
- 2 x 1/4 size cookie sheets Or two normal size for cooling down the potatos
- Cutting board
- Spatula
Ingredients
Potatos
- 750 g Yellow Fleshed Potatos Also commonly referred to as Yukon Gold
- 300 g Sweet Potatos
- 30 g Kosher Salt
Other Salad Ingredients
- 50 g White Onion or Shallot
- 40 g Celery
- 2 each Hard Boiled Eggs
For The Dressing
- 125 g Mayonnaise
- 10 g Mustard We use Franks Yellow Mustard
- 3 g Kosher Salt (½ tsp)
- 1 g Black Pepper Butcher grind, not restaurant (½ tsp)
Instructions
Potatos
- Dice (5mm or 1/4in) Yukon gold potatoes and soak in a large pot, rinse thoroughly. Cover with water and mix in 15g Kosher Salt (1tbsp). Bring to a boil and until fork tender (20 - 30 minutes). Immediately remove from hot water and run under cold water to quickly cool the potatos down. Keep cool in the fridge until ready.
- Peel sweet potatoes. Dice (5mm or 1/4in) sweet potatoes and add to a large pot, cover with water and mix with 15g Kosher Salt (1tbsp). Bring to a boil and until fork tender (20 - 30 minutes). Immediately remove from hot water and run under cold water to quickly cool the potatos down. Keep cool in the fridge until ready.
Other Salad Ingredients
- Dice onions, celery, and eggs into small pieces (3mm or 1/8in).
For The Dressing
- Blend 125g (1/2cup) mayonnaise, 10g (2tsp) Mustard, 3g (1/2tsp) Kosher salt, 1g (1/2tsp) Black Pepper together in a bowl.
Final Mix
- Mix the eggs, celery, onion, and potatoes in a largebowl. Using a spatula add the dressing to the bowl and mix all the ingredients together. Enjoy!
