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Thursday, November 19, 2009

Sweet Potato Salad

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 Tbsp prepared mustard
1 tsp salt
1 1/2 tsp ground black pepper



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.

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.

Combine the potatoes, eggs, celery and onion.

Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.


Enjoy!

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