Summer Sweet Potato Salad
We love sweet potatoes. Not only are they packed full of vitamins and minerals, but some studies also show they have cancer-fighting properties! This recipe is one of my all-time favorites. Super simple, with minimal ingredients and a much lighter version to traditional potato salad. *Note I left the pecans out of this batch because Mark is currently not supposed to eat any nuts.
Summer Sweet Potato Salad
Approximately 6 small servings
✨ 2 Large Sweet Potatoes
✨ 2 Tbsp Mayo (I use Best Foods Vegan Mayo)
✨ 1 Tbsp Dijon Mustard
✨ 2 Lrg Celery Stalks - coarsely chopped
✨ ½ cup thinly sliced/chopped Red Bell Pepper
✨ ½ cup coarsely chopped Pineapple
✨ ¼ cup Pecans - toasted & chopped
✨ 1 small Green Onion - thinly sliced
✨ Optional chopped Chives for garnish
✨ Salt and pepper to taste
Microwave potatoes about 8 minutes on high, flip halfway through. Set aside to cool. Peel and chop into ¾” pieces
While potatoes are cooking, mix mayo, mustard, salt and pepper, and set aside.
Prepare other ingredients.
Add potatoes and all other ingredients to the mayo mixture. Toss and serve!
