Sweet Potato Salad

I’m going to miss summer. It’s the only time of the year that eating a salad composed mostly of mayo is deemed okay. By my own rough estimate, I’ve eaten between 8-10 pounds of potato salad this summer (try not to judge me too harshly for this). I’ve made potato salad with roasted garlic, potato salad with bacon, and potato salad with whipped cream cheese and chives, but my favorite potato salad recipe actually uses sweet potatoes. Once you've tried this recipe, you may never go back to regular potato salad again. 

Servings: 4-6, unless you plan on eating the whole thing by yourself

Ingredients

2 pounds sweet potatoes, peeled and cut into 1-inch pieces

3 large hard-boiled eggs, chopped

¾ cup mayo

1 tsp vinegar

1 ½ tsp smoked paprika

Kosher salt

Method

1). In a medium pot, cover the sweet potatoes with cold, salted water. Bring to boil over high heat.

2). Reduce heat to a rapid simmer. Cook sweet potatoes until tender, about 10-12 minutes.

3). Drain, transfer to cookie sheet lined with a kitchen towel. Cool to room temperature, about 30 minutes.

4). In a large bowl, whisk together mayo, vinegar, and paprika. Gently stir in sweet potatoes and eggs. Season with salt.

5). Serve immediately or cover and chill for up to two days. Bring to room temperature before serving.