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Sweet Potato Salad
from the kitchen of Aurora Antonovic

2-lb. sweet potatoes
1 1/2-cups mayonnaise
2 teaspoons Dijon mustard
1/4-tsp salt
4 hard cooked eggs, chopped
1 1/2-cups finely chopped celery
8 green onions, sliced

Boil the potatoes in their skins until fork tender. (30-45 minutes.)
While the potatoes cool, chop the eggs, celery, and onions. Mix the
mayonnaise and mustard together. Then peel the cooled sweet
potatoes, and slice. Gently fold in all the other ingredients.
Chill 2-4 hours. Serves 8-10













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