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purple sweet potato salad sue ward
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Gut-loving Colorful Classic Potato Salad Recipe

Ingredients

  • 1 pound peeled orange-fleshed sweet potatoes
  • 1 pound peeled purple-fleshed sweet potatoes
  • 1/4 cup mayonnaise I use Sir Kensington's gluten-free mayo
  • 1 teaspoon yellow mustard
  • 3 tablespoons sweet pickle relish
  • 1/2 cup organic celery chopped
  • 1/2 cup sweet onion chopped

Instructions

  • Peel potatoes and slice them about a half-inch thick. Then chop each slice into 4 bite-size chunks.
  • Place potatoes in a pot and cover with water. Boil for 10-12 minutes or until you can pierce them with a fork. 
  • While potatoes are cooking, mix mayonnaise, mustard, sweet pickle relish, salt, and pepper in a bowl and set aside.
  • Chop the celery and onions.
  • When potatoes are done, drain them in a colander and let them cool completely.
  • Mix all ingredients together and toss to coat all potatoes.
  • Store in the refrigerator in a large glass storage container with a tight-fitting lid. 

Notes

  1. Sometimes I use a combination of organic white potatoes, orange-fleshed sweet potatoes, and purple-fleshed sweet potatoes. I just make sure the total combination equals about 2 pounds, chopped and peeled.
  2. I added some chopped carrots one time and really loved that!