Melissa's Smokey Sweet Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 Large sweet potatoes4-5 Small russet potatoes/ 2 Large/ 3 Medium5 hard boiled eggs (chopped)2 Large celery stalks (chopped raw).75 Walla Walla sweet white onion (chopped raw)6 Medium slices bacon (chopped small)1 cup lite mayo1 tsp yellow mustard2 tsp granulated sugar (or substitute Splenda/Stevia)1 tsp liquid smoke1 TBSP black pepper1 tsp salt
You'll need:
cutting board, cutting knife, large pot, small pot and a pan with a metal spatula, 2 bowls; one large for the whole salad and one small for mixing the sauce, rubber spatula (like for icing cake), measuring spoons, measuring cups
1) Clean and cut the russet potatos in 1/2s or 1/3s and cut the sweet potatoes in 4 smaller pieces, skins on.
2) In a large pot, boil the potatos in salt water (add about 1/2 tsp. salt to the water) for 30 minutes.
3) Meanwhile, in the pan with the metal spatula, cook the bacon until done and chop/break into little bits when finished and put in the large bowl.
* Go early to step 5 while bacon/eggs cook
4) In the pot, boil the eggs 10-12 minutes and rinse with cool water, deshell and chop into small bits and into the large bowl.
5) Chop the onion and celery and put in the large bowl the the bacon and eggs.
6) In the small bowl, mix the mayo, mustard, liquid smoke, salt and pepper and sugar. Mix well with the rubber spatula and set aside.
7) When the potatoes are done, pour out the hot water and replace with cold. The skins should fall off or be easy to peel off. Cut the potatoes into small cubes (1/2-1inch) and put in the marlge bowl.
8) Use the rubber spatula for pour all the sauce over the salad and mix together well, place in the fridge, covered, for a few hours to cool.
Serving Size: Makes 20 small 1-cup size servings
Number of Servings: 20
Recipe submitted by SparkPeople user HUMMINGBIRDMEL.
cutting board, cutting knife, large pot, small pot and a pan with a metal spatula, 2 bowls; one large for the whole salad and one small for mixing the sauce, rubber spatula (like for icing cake), measuring spoons, measuring cups
1) Clean and cut the russet potatos in 1/2s or 1/3s and cut the sweet potatoes in 4 smaller pieces, skins on.
2) In a large pot, boil the potatos in salt water (add about 1/2 tsp. salt to the water) for 30 minutes.
3) Meanwhile, in the pan with the metal spatula, cook the bacon until done and chop/break into little bits when finished and put in the large bowl.
* Go early to step 5 while bacon/eggs cook
4) In the pot, boil the eggs 10-12 minutes and rinse with cool water, deshell and chop into small bits and into the large bowl.
5) Chop the onion and celery and put in the large bowl the the bacon and eggs.
6) In the small bowl, mix the mayo, mustard, liquid smoke, salt and pepper and sugar. Mix well with the rubber spatula and set aside.
7) When the potatoes are done, pour out the hot water and replace with cold. The skins should fall off or be easy to peel off. Cut the potatoes into small cubes (1/2-1inch) and put in the marlge bowl.
8) Use the rubber spatula for pour all the sauce over the salad and mix together well, place in the fridge, covered, for a few hours to cool.
Serving Size: Makes 20 small 1-cup size servings
Number of Servings: 20
Recipe submitted by SparkPeople user HUMMINGBIRDMEL.
Nutritional Info Amount Per Serving
- Calories: 101.8
- Total Fat: 6.3 g
- Cholesterol: 58.8 mg
- Sodium: 269.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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