And the inspiration hit me! Mix the sweet potatoes with my normal recipe. And guess what? EVERYONE loved it! Praise Jesus for caring about the “little” things!
Since then, I always mix different kinds of potatoes when I make potato salad and yams/sweet potatoes give this traditional favorite that special touch of natural, tasty sweetness.
Try it out and let me know what you think!
Southern Potato Salad Recipe
Southern Potato Salad Recipe
Author: Mama Z
Ingredients
- 6 pasture-raised organic eggs
- 5 organic red potatoes and 5 medium-sized sweet potatoes
- 1 stalk organic celery, diced
- 1 cup soy-free Veganaise or your preferred avocado-oil or grapeseed oil vegan mayonnaise
- 1 organic pickle, diced
- ½ cuporganic dill relish
- 2 tablespoons organic yellow mustard
- 1 teaspoon freshly ground pink Himalayan salt or sea salt
- ¼ teaspoon freshly ground white pepper
- ¼ teaspoon dried dill
- ⅛ teaspoon organic ground paprika
- ⅛ teaspoon organic celery seed
- Dried dill, to garnish
- Fresh dill, to garnish
- Paprika, to garnish
- Fresh chives, to garnish
Supplies:
- Saucepan
- Egg slicing tool
- Large pot
- Large mixing bowl
Instructions
- Place the eggs into a saucepan. Fill the pot with water until it covers the eggs by one inch.
- Cover the saucepan and bring to a boil over high heat. Turn the heat to low and let the eggs simmer for 10 minutes. Turn the heat off and let sit for an additional 5 minutes.
- Pour the hot water and cool the eggs by running cold water over them, then add ice cubes.
- Peel and chop the eggs with an egg slicer. First, slice them one way, then the other to create dices.
- Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, lower the heat to medium-low, cover and simmer until tender. This takes 15-20 minutes.
- Drain the water and refrigerate the potatoes until cold. Once chilled, peel and cut them into cubes.
- In a large mixing bowl, combine the celery, vegan mayonnaise, pickle, relish, mustard, sea salt, pepper, dill, paprika, and celery seed.
- Add the eggs and potatoes. Stir until evenly mixed. Place in a serving bowl and refrigerate for at least 2 hours before serving. Garnish with dill and paprika. Enjoy!
What’s your favorite potato salad recipe? Let me know if you try this one!
If you love potatoes, you might love these Oven-Roasted Potatoes Side Dish, and Dairy-Free Scalloped Potatoes. Here are some more of our favorite side dishes for you to try!
