4th of July Egg and Potato Salad

By JenHall

from paleomg.com so yummy. I used white sweet potatoes - had a great flavor. I also used Primal Kitchens mayo instead of making my own - just eyeballed it & used enough to coat & also mixed in the seasonings (parsley, thyme, basil & salt & pepper).

Ingredients

• 1 sweet potato, diced
• 2 tablespoons coconut oil, melted
• 2 eggs, hard boiled and diced
• 1/4 white onion, finely chopped
• For the mayo
• 2/3 cup avocado oil
• 1 egg
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• salt and pepper, to taste

Details

Servings 2
Adapted from paleomg.com

Preparation

Step 1

Preheat oven to 400 degrees.

Coat diced sweet potatoes in coconut oil, place on baking sheet and bake for 15-25 minutes until soft. Let cool.

Place eggs in a saucepan filled with water, let boil for 12-15 minutes. Let cool, then peel and dice.

Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!

Mix cooled sweet potatoes, eggs, onion and may in a bowl. Sprinkle with a little more salt!

NOTE: If using the mayo in the recipe - don't add it all to the salad - just use enough to coat the salad - may have some leftover mayo.