Eileen Weinberg's Sweet Potato Salad
Published July 1, 1997
- Total Time
- 45 minutes
- Rating
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Ingredients
6 sweet potatoes, scrubbed but not peeled
Fine sea salt
Freshly ground pepper to taste
1 ½ tablespoons lemon juice
1 teaspoon finely grated lemon zest
¾ to 1 cup mayonnaise
1 bunch scallions, trimmed and sliced into thin rounds, including most of the green
1 cup sliced celery, cut on the diagonal
1 green pepper, seeded and diced (optional)
4 hard-cooked eggs, peeled and cut into small chunks
Nutritional analysis per serving (8 servings)
23 grams carbs; 84 milligrams cholesterol; 301 calories; 6 grams monosaturated fat; 12 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 4 grams fiber; 437 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the sweet potatoes in half, crosswise. Put them in a large pan, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently for 15 to 20 minutes, until just tender. Drain, and let rest until cool enough to handle.
- Step 2
Peel the potatoes, and cut them into chunks or slices. Salt and pepper lightly. Add lemon juice and zest to 1 cup mayonnaise; mix ¾ cup with the potatoes. Mix in scallions, celery and optional green pepper.
- Step 3
Gently mix in the hard-cooked eggs. Add more mayonnaise if desired. Adjust salt and generous amounts of black pepper. Chill slightly and serve.
Private Notes
Comments
Bright and delicious