For the salad
6 large sweet potatoes, peeled and diced into cubes, cooked and cooled
1/2 cup of cucumber, seeded and diced into cubes
1/2 cup of chopped onion
1/4 cup of green pepper, diced
3 tablespoons of red bell pepper in brine
1 1/2 teaspoons of salt
3/4 teaspoon of celery salt
1/4 teaspoon of black pepper
2 hard-boiled eggs, reserved for garnish
For the dressing
1/2 cup of heavy cream, whipped
1/2 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 tablespoon of mustard
For the salad
6 large sweet potatoes, peeled and diced into cubes, cooked and cooled
1/2 cup of cucumber, seeded and diced into cubes
1/2 cup of chopped onion
1/4 cup of green pepper, diced
3 tablespoons of red bell pepper in brine
1 1/2 teaspoons of salt
3/4 teaspoon of celery salt
1/4 teaspoon of black pepper
2 hard-boiled eggs, reserved for garnish
For the dressing
1/2 cup of heavy cream, whipped
1/2 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 tablespoon of mustard
Prepare the salad: In a large bowl, combine the sweet potatoes, cucumber, onion, green pepper, red bell pepper, salt, celery salt, and black pepper
Hard-boil 2 eggs, reserving 1 yolk for garnish
Add the eggs to the salad and refrigerate until serving
Prepare the dressing: In a small bowl, whisk together the heavy cream, mayonnaise, apple cider vinegar, and mustard
Add the dressing to the sweet potato salad
About 30 minutes before serving, assemble all ingredients in a decorative lettuce-lined bowl
Serve chilled.
