Sweet Potato Salad

By Shaylie

Ingredients

• 2 pounds sweet potatoes
• 1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
• 1/2 cup finely chopped onion (1 medium)
• 1/2 cup finely (chopped celery (3 ribs)
• 1/3 cup finely chopped dill pickles
• 2 hard-boiled eggs, peeled and chopped
• 1/4 cup chopped fresh herbs
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Peel potatoes and cut into bite size pieces. Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt — 1 teaspoon for every quart of water.
Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.

Drain potatoes hen add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt.

While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).
In a medium bowl, combine sour cream, mayonnaise and mustard.

Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper.

Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.

Notes and Tips

Make-Ahead Tip: If we have the time, we make this a day in advance. The flavors really meld together overnight.

Storing: Keep refrigerated salad up to 3 days.