Ingredients for Basket Case Deli's Sweet Potato Sald
- 2 pounds sweet potatoes
- 1/2 cup finely chopped red onion
- 1 cup finely chopped celery
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 cup chopped pecans
- 1/4 teaspoon black pepper
- 1 tablespoon salt
- 6 cups water
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How to Make Basket Case Deli's Sweet Potato Sald
- Peel and dice 2 pounds of sweet potatoes into ½-inch cubes.
- Bring a large pot of salted water (about 6 cups, with 1 tablespoon salt) to a boil.
- Add the diced sweet potatoes and cook until tender but still firm, about 10-12 minutes.
- Drain the sweet potatoes and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the sweet potatoes cool, finely chop ½ cup of red onion and 1 cup of celery.
- In a large bowl, combine the cooled sweet potatoes, red onion, and celery.
- In a separate bowl, whisk together ½ cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard, and ¼ teaspoon black pepper.
- Pour the dressing over the sweet potato mixture and gently stir to combine.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Just before serving, stir in ½ cup chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
39g
Fat
7g
Carbs
9g
