Sweet Potato Salad

Sweet Potato Salad
Servings: 12 Yield: 6 cups Active Time 20 mins Total Time 30 mins

Make It

1. Peel and cut 2 lbs. sweet potatoes into 3/4-in. chunks. Bring a large pot of salted water to a boil. Add potatoes and 2 whole eggs. Reduce the heat to maintain a steady low boil and simmer for 12 minutes. Transfer eggs to a bowl of ice water. Potatoes should be just tender; if not, cook until a thin-bladed knife slides through easily. Drain potatoes well and rinse with cold water. Peel and halve eggs. In a very large bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup sweet relish. Add potatoes and 3 stalks thinly sliced celery. Gently fold until evenly coated. Season with kosher salt and pepper. Garnish with eggs and parsley, if desired. Serve immediately or refrigerate for up to 1 day.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 106, Fat, total (g): 5, chol. (mg): 35, sat. fat (g): 1, carb. (g): 13, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 2, sugar (g): 4, pro. (g): 2, vit. A (IU): 7894, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 14, Cobalamin (Vit. B12) (µg): , sodium (mg): 201, Potassium (mg): 229, calcium (mg): 30, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.