4 large sweet potatoes, peeled and cubed (670 g)
to taste salt
2 tablespoons vinegar
1 cup chopped fresh parsley
1/4 cup chopped green onions
1 small green bell pepper, seeded and finely chopped
1 small red bell pepper, seeded and finely chopped
3 hard-boiled eggs, diced
1/2 cup mayonnaise (110 g)
1/2 cup natural yogurt (120 g)
2 tablespoons mustard
to taste salt
4 large sweet potatoes, peeled and cubed (670 g)
to taste salt
2 tablespoons vinegar
1 cup chopped fresh parsley
1/4 cup chopped green onions
1 small green bell pepper, seeded and finely chopped
1 small red bell pepper, seeded and finely chopped
3 hard-boiled eggs, diced
1/2 cup mayonnaise (110 g)
1/2 cup natural yogurt (120 g)
2 tablespoons mustard
to taste salt
Boil the sweet potatoes in salted water until still slightly firm
Drain and place in a large bowl
Sprinkle with vinegar
Gently mix to combine and refrigerate until chilled
Add the parsley, green onions, bell peppers, and eggs
Mix together the mayonnaise, yogurt, mustard, and a pinch of salt
Combine with the sweet potatoes and mix carefully
Refrigerate for several hours to allow flavors to meld
Serve 6 portions.
