Eileen Weinberg's Sweet Potato Salad

Name: Eileen Weinberg's Sweet Potato Salad
Total time: 45 min
Yield: 8 servings
Ingredients: 6 sweet potatoes, scrubbed but not peeled; Fine sea salt; Freshly ground pepper to taste; 1 1/2 tablespoons lemon juice; 1 teaspoon finely grated lemon zest; 3/4 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

By Suzanne Hamlin

Total Time: 45 minutes
Rating: 5(14)
Comments: Read comments

Featured in: Culinary Fireworks, Classic And Cool

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Ingredients

Yield:8 servings

6sweet potatoes, scrubbed but not peeled
Fine sea salt
Freshly ground pepper to taste
1½tablespoons lemon juice
1teaspoon finely grated lemon zest
¾ to 1cup mayonnaise
1bunch scallions, trimmed and sliced into thin rounds, including most of the green
1cup sliced celery, cut on the diagonal
1green pepper, seeded and diced (optional)
4hard-cooked eggs, peeled and cut into small chunks

Ingredient Substitution Guide

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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.