Sweet Potato Salad

We are very lucky living so close to so many wonderful winery areas, the closest being the Ferguson Valley.  One of the wineries in the Ferguson has a movie night every few weeks on a Friday when you can pack a picnic and a rug and enjoy a movie under the stars not to mention a bottle of their great wine – what a great way to start the weekend!

Wandering around the local Farmers Market picking up bits and pieces for the picnic, I came across a Sweet Potato Salad at the deli.  Mmmm, that’s a bit different I thought so I bought a tub.  It was a great hit at the picnic and it just about all disappeared.  Thankfully not all of it disappeared and, the next day, I went about scrutinising and tasting what was left to try to identify its components.  It felt a bit like a taste test on Masterchef except there was no-one to tell me if I was right or wrong!

Anyway, here is the resultant recipe I came up with:

Sweet Potato Salad

1kg Sweet Potato, peeled and cooked in boiling water or microwaved, cooled and cubed

1 Celery Stalk, finely diced 

2 Spring Onions, finely sliced

2 Hard Boiled Eggs, finely chopped

5-6 tbspn Mayonnaise

2 tspn Dijon Mustard

Mix the mayonnaise, mustard and egg together in your serving bowl and then add the sweet potato, spring onion and celery.  Make sure everything is combined with the egg mixture.  Season with rock salt.

This quantity will serve 4 as a side or be a perfect quantity for a barbecue side with other salads.

I’m not sure if it is an exact match to the one I purchased at the Farmers Market but it tasted really good and had the same flavours so I’m happy with my ‘replica’ and hope you enjoy it too.


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