Basket Case Deli S Sweet Potato Sald Recipe

Ingredients for Basket Case Deli S Sweet Potato Sald

• 2 pounds sweet potatoes, peeled and diced
• Red Onion
• 1 cup celery, finely chopped
• ½ cup mayonnaise
• 2 tablespoons honey
• Dijon Mustard
• ½ cup chopped pecans

How to Make Basket Case Deli S Sweet Potato Sald

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